Restaurant Inc. Spring 2014

the business of food VOL 02, ISSUE 02 n SPRING 2014 n $5.99

Best of Kansas City BBQ In Our Communities

Headed to the Heartland for BBQ pg. 10

Creating Your Own Signature Rubs pg. 26

Local Options

City of Big Shoulders Mayor Helps Shoulder the Restaurant Scene pg. 33

Food Fight!

Our Chefs try their hand at Mediterranean Dishes pg. 82

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ISSUE 2, 2014 RFSDELIVERS.COM 1

G U E S T

E D I T O R I A L

Delivering a partnership As a chef, relationships are the lifeblood of a successful operation.

Whether we are talking employees, customers, or distributors, connections are constructed in and around the kitchen and are nearly as important as the food served.

EMPLOYEES Some of the greatest ideas and innovations in business have come from the least expected members of a team. In a kitchen, the story is no different. Whether customer service needs a bit more oomph or the menu is missing something special, use the best resource to make these changes: employees. With high turnover rates in our industry, the quality of employees should never be a short-changed feature in the kitchen or front of house. Attitudes reflect leadership. Harboring an attitude of collaboration instead of just delegation could manifest the next big idea, or improve the quality of service delivered to customers.

CUSTOMERS Customers offer a unique point of view – what they want to see on the menu and at the restaurant. Every restaurant has the “regulars” or devoted folks who are invested in watching the restaurant go above and beyond. Find those customers and invest in them as you would employees. Time is pretty much all that is required – extra attention.

From that comes restaurant reviews, word of mouth marketing,

loyalty, and insight for restaurant operators.

DISTRIBUTORS Distributors or foodservice providers that just deliver cases at a reduced cost are great, but is that a real partnership? Taking advantage of everything a distributor can offer is the only way to fully partner and optimize the relationship. Reinhart tools like TRACS® Direct, Menu Consultation, promotions, or even this magazine’s recipes, trends, and insights, fully complement an operation’s needs. As committed as a restaurant should be with their customers, distributors should to be held to the same standard.

I’ve been in the trenches and on the line in high-pressure situations.

Talking to other chefs and operators has taught me to always look for the next thing to deliver success.

Stagnation is a death wish. I know that the right partners are crucial to that process. Always be on the lookout for partners – it’ll make business not only better, but also more fun!

Chef Jeff Merry Executive Corporate Chef Reinhart Foodservice, L.L.C.

Winter Issue 2014 FOOD FIGHT! CHAMPION In a landslide vote, Chef Jeff Merry won the first-ever Food Fight! in our 2014 Winter Issue. Congratulations, Chef Jeff and keep cookin’!

2 RFSDELIVERS.COM ISSUE 2, 2014

Contact your local Reinhart速 Sales Consultant for more information.

ISSUE 2,

2014 RFSDELIVERS.COM 3

2014 Wisconsin Grilled Cheese Cook-Off PUT YOUR MASTERPIECE WHERE YOUR MOUTH IS! Winners will receive a bevy of great prizes and the admiration of their culinary peers. TO ENTER, PLEASE VISIT: WisconsinCheeseFoodservice.com/ Cookoff or ask your Reinhart sales consultant for more information.

Scan the QR code & enter today!

4 RFSDELIVERS.COM ISSUE 2, 2014

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COVER FEATURED ARTICLES 10 In Our Communities Headed to the Heartland for BBQ 26 Create Your Own Signature Rubs 33 Local Options City of Big Shoulders Mayor helps shoulder the restaurant scene 82 Mediterranean Dishes Our Chefs Food Fight! w/Recipes

EDITOR-IN-CHIEF Eric Cronert COPY EDITOR Dave Salvi

TABLE OF CONTENTS

ART DIRECTION & LEAD DESIGNER Jenn Bushman

08 Trending Now

DESIGNER Drew Frigo PHOTOGRAPHERS Dan Coha, Dave Salvi, David Greenwood

30 New England BBQ: Firefly in Massachusetts

ADVERTISING SALES Andrea Long

38 Menu Engineering: Science of Food

ADVERTISING INFORMATION: For rates/media kit, contact Andrea Long at along@rfsdelivers.com.

41 The Passion of the Chef

CONTRIBUTING EDITORS/WRITERS Min Casey, Shannon Dries, Derek

44 Not Just (Be)Cause Marketing Doing Well Be Doing Good

Exline, Aaron E. Fonder, David Greenwood, Kirsten Goulet, Mindy Kolof, Meredith Long, Chef Jeffery Merry, Dave Salvi, Audarshia

48 Schools Moving Forward

Townsend, Chef Paul Young

Reinhart Foodservice, L.L.C. welcomes letters and comments. Mail should be directed to: Reinhart Foodservice, L.L.C., Attn: Marketing, 6250 N. River Road, Suite 9000, Rosemont, IL 60018 or magazine@rfsdelivers.com

photo by Dan Coha

Cover Image | Dan Coha

Š2014 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered ISS U E 2 , 2 or 0 1otherwise) 4 R F S D of E Ltheir I V E respective R S . C O Mowners.

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TOC co n t in u e d 52 Selling the Sizzle 58 Managing Food Costs: Tips to Save

BEVERAGE SECTION 68 Brunch Cocktails

62 Sidewalk Sale 64 Meeting Expectations

71 Bloody Mary Cocktails

80 Not Just for Sundays: Brunch Steps Up & Takes Over

72 Rum This Season

90 Get Global: Sides that Transport

76 Summer Seasonals 78 Dogfish Head A Tasty Double Threat

92 Into the Mouths of Babes 96 Chef’s Corner | Paul Young 98 | 99 Calendar of Events Upcoming | Food Shows 100 Sneak Peek Great Places in Appalachia 101-105 Recipe Section 106 | 107 Operator Index | Ad Index 108 Commodities Tracking

6 RFSDELIVERS.COM ISSUE 2, 2014

©2014 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

Fresh produce is the cornerstone of any good menu. Markon First Crop and Ready-Set-Serve fruit and vegetable products give you the versatility to create colorful, avor-packed recipes.

Traditional Irish colcannon, made with mashed potatoes and cabbage, gets an update here with the extremely popular ingredient kale. This rich and creamy side dish pairs well with fall beef dishes such as braised pot roast.

Be inspired at markon.com.

Join Markon’s online community today and enrich your knowledge and connections.

Browse: markon.com Learn: mobile app Connect: social media

ISSUE 2, 2014 RFSDELIVERS.COM 7

T R E N D I N G

N O W

what’s trending now?

What should you be looking at? Do these ideas fit your operation? Instead of trying to answer a bunch of rhetorical questions, check out Reinhart’s Trending Now topics as your guide. You will see what we’ve noticed in the foodservice industry. Keeping your finger on the pulse is the only way to know what your customer’s hearts are beating for. See trends that aren’t listed here? Email magazine@rfsdelivers.com to submit your trending topic!

Source: Eat Chic Chicago, Andrew Freeman, DataEssential, MenuTrends, Fastcasual.com, Restaurant.com, Dreambox Creations, Suzy Badaracco, Culinary Tides, 2014 Winter Fancy Food Show

Clean eating, the nutritionist’s delight: more fresh fruits and vegetables, whole grains, nuts and seeds and less processed foods, sugar, salt and alcohol.

Ethnic cuisines continue their global spread

Pancakes for dinner, the more savory the better! (i.e. ham and leek, bacon and cheddar).

Buzzworthy Beverages Juices and smoothies go green: Kale, spinach, collards and arugula–flavored with cilantro, mint, ginger, and turmeric.

In addition to Germany’s growing craft beer industry, housemade wurst and mustards, schnitzel, spaetzle, and pickled vegetables are on the rise.

Craft sodas take the place of traditional soft drinks, featuring seasonal fruits, spice infusions and allnatural ingredients.

Hearty hand pies and puddings add to the comfort food movement in England.

Brazil’s native foods move to the forefront, going beyond churrasco (grilled meats) to dishes like Feijoada (pork, sausage, bean stew) and pao de queijo (cheese bread).

Micro-distilleries continue to expand, with local and organic grains.

Chef casual and fast casual segments are dominating with fresh, upscale ingredients and creative dishes.

Smaller Menus, with Focus New restaurants feature an average 63.4 items, compared to 93.3 items on existing operators’ menus; focus is on core offerings, such as sandwiches or pizza.

om

le.c

bb

ba

Tater Takeover Hot new fast-casual category is the potato concept: French fries 50 ways with seasoned toppings; create your own baked potatoes.

EGGS At any time of day, and in non-traditional dishes, such as turkey sandwiches, casseroles and pasta plates.

Mediterranean diet’s focus on vegetables, lean proteins and healthy fats drawing in more believers.

Super foods continue their reign, with pomegranates, flaxseed, and quinoa at the top of the food chain.

Tech is Talking Online ordering, mobile apps, alternative payment methods and loyalty programs continue to expand, powered by streamlined technology.

Authenticity is demanded; don’t “Americanize” global foods.

Mint takes the lead, flavoring chocolate, sodas, frozen pops, water.

ISSUE 2, 2014 RFSDELIVERS.COM 9

I INN OO UU RR C COOMMMMUUNNI IT TI IE ES S

the

HEART of AMERICA is beating to the of culinary GREATNESS

tune

W

elcome to America’s Heartland! As we traveled the Kansas City area and visited passionate makers of barbecue and other cuisines, we noticed a true passion for a craft – providing delicious, flavorful food for patrons.

One thing Restaurant Inc learned: Barbecue has been a long disputed topic in Kansas City. These operators were more than just operators. They are competitors.

Not that these barbecuers reserve friction for each other, but the rareness each delivers is rooted in the philosophical differences. The integrity of the process, however altered from operator to operator, brings a different twist to flavors. Let the competition begin!

by Dave Salvi

10 RFSDELIVERS.COM ISSUE 2, 2014

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Overland Park, Kansas

Brobeck’s Barbecue

C

lassic Kansas City barbecue doesn’t get more classic than Brobeck’s.

Just looking at the logo and menu should transport patrons to a rusty shanty full of picnic tables and dim lighting and an old smoker in the back, fumigating the air with smells of spices and meat.

But rest assured, for Brobeck’s, operated by father-son owner team Doug and Dean Brobeck, brings bright lights, a sparkling clean dining area, and friendly servers that you’d think were family. Heck, so friendly that people think all the employees have the last name Brobeck.

“Customers that I don’t know will sit and figure out how many of the employees are related to me,” says Doug Brobeck with a laugh. The family environment invites everyone in for finger-licking delicious food.

These veterans of barbecue competitions and former owners of Stillwell Smokehouse in the 1990s (a destination positioned farther south) opened their new joint in 2007. From politicians to celebrity chefs, Brobeck’s has seen its share of patrons because of the tried-and-true barbecue. Quantity to match quality (BBQ devourers) – Lunchtime yields a “regular line out the door!”

Don’t get saucy with me!

For the senior Brobeck, Kansas City barbecue is defined by the process and

12 RFSDELIVERS.COM ISSUE 2, 2014

presentation of its traditional products to customers. Here are a couple of defining facts of Brobeck’s barbecue:

SMOKED Open grill or pit.

SLOOOOOOW COOK 8–10 hours for brisket.

RUB-FOCUSED application, not sauce LOW TEMPERATURE

High temperature is a death sentence!

Although the perception of “traditional” American barbecue identifies with a savory barbecue sauce, Kansas City folk look for dry, sauce on the side, according to Brobeck.

Reliance on sauce can be a taboo, for integrity of the rub and smoke reigns for meat prep and presentation. It starts with the protein, whether it is ribs, brisket, or chicken.

“A quality product will equal a quality product to the customer.” That is if you don’t take shortcuts. And Brobeck’s doesn’t. After trimming excess fat, they coat the meat with their rub and put it in the cooler before slow cooking overnight (8–10 hours, remember!).

The sauce tantalizes taste buds, however, and is more than a novelty. It’s a creative outlet. “I get in trouble saying this, but Kansas City is more of a sauce town (traditionally) than a barbecue town,”

“NEED TO KEEP YOUR WASTE TO A MINIMUM OR YOU WON’T HAVE A VERY PROFITABLE OPERATION.” –Doug Brobeck, owner

Brobeck says with a laugh.

The father and son team creates a proprietary barbecue sauce and mustard sauce. Of course, Kansas City has seen its gambut of sauces, from peppery-hot to spicy to sweet. Just make sure that sauce is on the table!

Resource the source The Brobeck boys monitor waste scrupulously with all the meat products.

For the good of the bottom line, they say.

Everything from the animal will be used.

“Need to keep your waste to a minimum or you won’t have a very profitable operation,” Brobeck says. With pounds and pounds thrown out over time, the boys had to get clever.

Doug’s grandmother taught him a very valuable recipe: ham salad. By utilizing leftover product from the ham and pork, Brobeck’s creates a versatile dish used for sandwiches, appetizers, bread dips, or devilled eggs. With a major part ham and part turkey breast, mashed with pickles, onions, and other spices, Ham Salad has stamped itself on Brobeck’s menu.

[Reporter’s Note: It is delicious…]

photos by Dave Salvi

ISSUE 2, 2014 RFSDELIVERS.COM 13

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I

talian in the Heart of the Heartland? You better believe it. As sophisticated and committed to a good Italian dish as any restaurant in New York City’s Little Italy, Trezo Mare brings Kansas City a clean look to the traditional steak-heavy, barbecue town as it’s known.

Kansas City, Missouri

Trezo Mare

Originally a high-end seafood restaurant seven years ago, Trezo Mare changed to its current concept three years ago by Mike Lee, owner and operator. With over 20 years of restaurant experience in several markets (including Houston and Chicago), Lee implemented key changes learned from past experiences.

awareness of his customers, brings opinions and thoughts from the interactions.

“I know what people like. And I know what sells. I think that’s the difference maker.

And I know good food,” Lee says of the collaboration. And the group is fastidious.

For example, their pork chop (praised by Lee) took a year to perfect. Although it may see a tweak during its life on the menu, the culinary team is committed to getting dishes right for the customer. As Lee says, “Not a dog in the group.”

“I try to take away what was done well, what wasn’t done so well,” Lee says. To him, it’s not really rocket science. It’s about getting your process right and carrying it out every day.

Another variable of their success is food sourcing. All pastas, breads, and mozzarella are made in-house. Items such as coffee, vodka, beer, and seasonal produce are locally sourced. That commitment is one of the cornerstones of their operation – supporting the local farming and sustainable farming practices.

All about the cibo (Food)

Add in the atmosphere

Mike Lee puts it simply with his food, "Great food will bring people in.” It starts with the kitchen as the heart of the house.

20-plus years in the industry has taught Mike more than choosing the right menu item. A service culture invites guests into the restaurant and makes them feel right at home, as they should when they leave the house to dine out.

Lee and his chefs get together frequently to review the menu – what to add, alter, subtract. Described by Lee as great students of the culinary world, his chefs contribute a myriad of culinary knowledge from periodicals, online information, and visits to other operations. Their owner, with an acute

14 RFSDELIVERS.COM ISSUE 2, 2014

Lee says, “The value of a restaurant is not just the plate of food in front of you. It’s the whole experience from when you walk in the door. Are the windows clean? Is the hostess

greeting you warmly? Is the table clean and presentable? Are the bathrooms clean? Is the food good and is the service great? That’s the big picture.”

Lee and his staff are all about adding value. Trezo Mare complements delicious food with a progressive bar operation – their wine director/bar manager runs a wine loyalty program and has a penchant for flexing creative muscles with spirits. During the summer months, patrons grab a martini and head to the gorgeous patio overlooking a sunset to the west. Trezo Mare is perfectly positioned off a ridge for that Tuscan feel.

Viva Italia in the heart of America.

Vintage Beef Trezo Mare is one of 50 restaurants in the country to use Vintage Beef, which is a no hormones, no antibiotics, and humanely raised & handled beef.

Find out more at trezomare.com

photos courtesy of trezomare.com

ISSUE 2, 2014 RFSDELIVERS.COM 15

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T

he term "family restaurant" resonates deeply with owner David Hendrix, who considers each customer that walks in the

“We are the ‘Cheers’ of breakfast restaurants, a place where everyone knows your name.”

–Dave Hendrix, owner

door of his warm, inviting eatery part of his family. Every business decision is driven by his passionate commitment to his own family–wife Kelly and children Kate and Ronnie–from hours of operation to food quality and pricing.

“This is not a franchise type of restaurant,

inclusive and non-judgmental. Traditional bacon and eggs and French toast peacefully co-exist with trendy Southwest wraps, Midwest-hearty

“We are a family restaurant in every sense of

biscuits and gravy share a page with spring-

the word, and we worked hard to make it the

mix Asian salads, and egg-white omelets with

kind of place we’d want to eat in ourselves.”

avocados and fresh fruit get equal billing with

Kate’s famous hand-breaded chicken fingers.

A quick scan of the Kate’s Kitchen menu

featuring an eye-catching, appetite-stimulating

Kansas City, Missouri

Move on to the interior pages of the menu,

nothing cookie cutter about us,” says Hendrix.

brings the story into focus. The front design,

Kate’s Kitchen

Mmm Mmm Menu

Something for every member of the family, and it’s all great.

montage of breakfast and lunch offerings, has

remained similar since the restaurant’s launch

following, a Kansas-City cross section of

five years ago. The focus on early daypart

families, police and firefighters, business

dishes is purposeful, providing Hendrix and

professionals, military men, and moms who

his staff with the freedom to attend school

come in after the morning dropoff. Some are

concerts and plays, coach Little League games,

working their way through the entire menu,

chaperone field trips–in short, give the work-

trying something new at each visit. Others are

life mix top priority. Inspired by his father and

so at home, they come in five days a week, sit at

uncle, who balanced robust family lives with

the same table, and order the exact same meal,

thriving breakfast eateries, he aims to recreate

says Hendrix. “That’s why the hardest part of

his fondly-remembered childhood with his own

changing the menu is finding things to take off.

young brood. "Getting to work in the same kind

No matter what you choose, someone will say

of restaurant I grew up in is a real blessing.”

‘I wish you still had it.’”

To that end, he’s filled the place with antique

furniture from his own family storeroom and

the chance to tinker with new flavors and

given the whole restaurant an open feel with

add different spins to reliable stand-bys. With

plenty of sunshine streaming in. “It will take

about a year between menus, each special

you back to your mother’s house,” he assures.

has a chance to build followers over time

16 RFSDELIVERS.COM ISSUE 2, 2014

The variety suits the restaurant’s loyal

Daily specials give Hendrix and his cooks

before making it onto the regular listing. That’s how fresh crabcake made its way into the eggs Benedict, how their famed cinnamon rolls were cut in half and dipped in French toast batter, and why the pork carnita burrito made with scrambled eggs and topped with chipotle sauce became a house favorite.

The affordable prices reveal even more of

Hendrix’s raison d’etre. “My father told me my prices are too low,” he says with amused affection. “I told him I’d rather know that my guests are always able to come here and eat with us. We want everyone to walk out of here and feel they received great quality food at a great value.” On his newest menu, he was careful not to raise prices on more than a quarter of his items, and at no more than three to four percent.

Coffee and juices received a slight spike for the first time in four years. The kids' menu is a real bargain, offering a family-friendly price of $4.44, including a beverage. "Asking $6 for a kid’s meal becomes really steep for families with three and four children; we want them to be able to come here and enjoy their meal.”

Flip to the menu’s back page, which has

remain unchanged on all four updates, to really understand Kate’s Kitchen. Simply stated and sincerely meant, it’s pure Hendrix: pictures of the children, an uplifting Bible verse. And his heartfelt mission: “to provide you with the freshest ingredients, just the way you like them… from scratch every time. We look forward to serving you again soon, God bless.”

photos courtesy of kateskitchenkc.com

ISSUE 2, 2014 RFSDELIVERS.COM 17

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V

eteran barbecue competitors Phil and Linda Hopkins could have been content with winning award after award for acting on their passion

– smoking delicious barbecue. Instead, they decided to share that passion (and deliciousness) and opened Smokin’ Guns BBQ in North Kansas City, MO.

After 11 great years at their original

location, the Hopkins opened a new, larger

North Kansas City, Missouri

Smokin’ Guns BBQ

restaurant. They brought every bit of detail to their barbecue process. Although the increase was daunting (from 50-seat restaurant to a 480-seat building), nailing down the details secured their passion for the restaurant and delivering the very best barbecue in Kansas City.

Linda says, “We thought opening

a restaurant would take the fun out of barbecue.” The fun hasn’t stopped and their national love keeps coming – rated one of the top 10 BBQ places in KC by USA Today® in 2010.

The change didn’t come without

difficulties, but natural growing pains are working themselves out. By moving from counter service to table servers, the personnel factor came into play. Through communication and understanding the logistics of their new building, Smokin’ Guns BBQ is powering through with the

18 RFSDELIVERS.COM ISSUE 2, 2014

same praise.

Integrity Upheld Quality is always first with Smokin’ Guns, starting with the product selection.

Only the best, no matter the expense.

The consistency of their burnt ends, ribs, and brisket should be the same as it was five years ago. They use pellet smokers, which is a milder smoke, to cook the dry-rubbed meats (no sauces, remember – the KC way!).

With their extensive competition experience (at which Linda says drives the consumer trends), the Hopkins operation is scrupulous with the cuts of meat, the all-purpose rub (Interested? Find the rubs online!), and time in the smoker – always gauge your temperature. When asked what is essential to Kansas City barbecue cooking, Linda says, "Get a meat thermometer. You need to know the temperature of the meat."Guesswork is out the window. Throwing in savory sides like baked beans and potato casserole complements the meats perfectly.

Hopkins explains that she wants product that appeals to the masses. Their barbecue can never be too spicy, smoky, or sweet. A consistent balance will give customers just what they expect. The sauce on the table will give them the

variable they want.

Guns Blazin’ The Hopkins family relies on word of mouth to market – the quality of their product speaks for itself.

Smokin’ Guns continues to serve favorites on-premise, and with deliveries (accounting for 10% of revenue) and offsite catering (4–6% of revenue), who knows when they’ll need to quadruple their space again. Just give ‘em a couple years!

Bow to the Champs

photos courtesy of smokingunsbbq.com

Phil and Linda have competed in nearly

400 barbecue contests spanning 15 states. They won the Jack Daniel’s® World Championship Invitational Barbecue in 1999.

photo by Dave Salvi

ISSUE 2, 2014 RFSDELIVERS.COM 19

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M

ore Italian in the Kansas City area?

Of course, and another one that’s clipping along beautifully is Paulo & Bill, just across the Kansas/ Missouri border, west of Kansas City.

Regardless of its relation to the big city, Paulo & Bill is a 180-seat neighborhood restaurant delivering flavor-bursting Italian favorites to loyal customers.

Described as “Italian with a twist,” Paulo & Bill invites patrons with a warm, comfortable setting.

Shawnee, Kansas

Paulo & Bill

Ah, the people!

“We absolutely love the people coming here. 75% of our customers are regulars and are great people to talk to. And we have great people that we work with,” says Kathy Marks, co-owner with husband, Jim Marks. The couple bought Paulo & Bill restaurant in 2003, supplying a neighborhood feel to the place, which was part of an 11-restaurant chain business in its prior life.

The recipe is simple: Great food and customer service. As Kathy describes it with a smile, “That’s what we do – we feed people.” And she says treating them like family is the only way they know how to service their customers. An educated server with a smile will carry with

20 RFSDELIVERS.COM ISSUE 2, 2014

customers, and the Marks expect that out of their people.

Admittedly, Kathy describes her husband, “He’s like a strict dad (with employees). All the love in the world, but he holds everyone accountable.” For instance, Jim doesn’t believe in pre-shift meetings because everyone should know where they stand with management. The hands-on ownership pays off – their chef is into his second decade with the restaurant, servers have worked 5–6 years, and the Marks children (now college-aged) work for extra cash during the holidays and summer months.

Menuing Italian with a twist Kathy says everything is made from scratch and tries to deliver eye-popping flavor. By collaborating with the chefs, Kathy and Jim run daily specials, update and upgrade the menu every four months, supply a hefty wine selection, and learn from past experiences – like carefully placing a special on the everyday menu.

“Oh, that’s always the kiss of death,” Kathy says of impulsively putting specials on the menu after a round of successful orders. Learning how to be prudent with the menu was crucial to avoid future headaches.

“HE’S LIKE A STRICT DAD (WITH EMPLOYEES). ALL THE LOVE IN THE WORLD, BUT HE HOLDS EVERYONE ACCOUNTABLE.” –Kathy Marks, co-owner

Her husband is always analyzing the menu, figuring out what is working and what isn’t. The group is always reviewing periodicals, industry emails, and trying new things.

Progressive owners, fun food, and kind servers – what more could you ask?

photos courtesy of pauloandbill.com

Catering to the masses PAULO & BILL...

Serves up 300–400 caterings per year!

7

Features creative wine dinners in 2014!

photos by Dave Salvi

ISSUE 2, 2014 RFSDELIVERS.COM 21

Minsky’s ® Pizza

Multiple locations greater KC area, Kansas & Missouri

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S

tarted by Gregg Johnson, Minsky’s Pizza developed from a “two-beer marketing idea” to a 14-store emerging chain serving up the best gourmet pizza in the Kansas City area. Think we’re fibbing? How about rated as one of Zagat®’s Top 23 Pizzerias in America in 2012? For good measure, they’ve won nearly every pizza award granted to Kansas City area pizzerias.

What was that two-beer marketing idea?

Johnson and friends were talking amidst the Nixon impeachment. They wanted to avoid a corporate name. Someone brought up “Minsky’s.” That begged the question: “What does the name ‘Minsky’ have to do with pizza?”

Johnson, the chain’s Founder and President, would answer by saying, “What does the name ‘McDonald’s®’ have to do with hamburgers?”

And he’s absolutely right. It’s not what you’re named, it’s how you do it.

From 1 to 14 Johnson describes his growth as organic as they come – customer demand drove their expansion throughout the Kansas City area.

One by one, pizza eaters demanded a Minsky’s nearby and Johnson obliged.

From their growth, a corporate structure developed and Johnson did his work primarily through partners at the various locations.

Although Johnson doesn’t visit all the locations, he monitors day-to-day finances and sales.

“The partners will call when a place is burning down,” Johnson says with a laugh. He says it’s all about people and having the right people to do the work. Trusting that work is

22 RFSDELIVERS.COM ISSUE 2, 2014

essential in handling multiple locations.

Johnson adds, “It’s everything. Not one thing. It’s the people. You have to have great product. You have to have the décor. You have to have the commitment to put money back into it. And good marketing so people know what you’re doing.”

Minsky’s Marketing Johnson and his team (led by marketer Mike Alexander) are the furthest from conservative when marketing their restaurant. Gregg will try anything, Alexander says. With fun ads on television, email blasts, some sports radio “Go KU!”), and heavy social media activity, Minsky’s has enjoyed the fruits of their marketing labors.

In fact, their proactive approach has not only extended the Minsky’s name, but also improved their business practices.

Social media bolstered their customer engagement. Everything they do on social media is planned and strategized. As their plans unfolded and they let them breathe, things came together. Great customers were highlighted, any issues were addressed, and a couple of celebrities showed their Minsky’s love – Rapper Tech N9ne and musician Matt Easton. In fact, Easton wrote a song and produced a music video!

With the proliferation of online restaurant reviews, the Minsky’s team took the bull by the horns. Their team constantly monitors online reviews left by customers, good and bad. In the past, Minsky’s received exemplary scores for their food, but saw an unsatisfying score in the service department. “We never take it

as an affront. Let’s use this as an educational moment,” Alexander says.

Amidst those reviews, Johnson implemented several adjustments. First, he gathered the entire staff together and asked a basic question, “When you go to a restaurant, how would you like to be treated?”

As a result, Minsky’s instituted a uniform across all 14 locations, recognition awards (i.e.

Server of the Season), and weekly manager evaluations. Employees and managers hopped aboard and embraced the changes. Needless to say, Minsky’s online reviews saw a bump in service reviews – which meant more customers and more money.

Don’t forget about the pizza…

Awards have poured into the Minsky’s offices for their gourmet pizzas. Fresh ingredients, cooked to order, and creative options have served Minsky’s (and customer stomachs) nicely in their long history.

Whether you want to dive into Gregg’s favorite, “Papa Minsky’s” – pepperoni, Italian sausage, salami, and roasted red peppers with their sweet Minskitoni sauce, topped with mozzarella and Romano cheeses – or get a taste of traditional Kansas City fare with the “Barbecue Chicken” pizza – chicken with spicy barbecue sauce and red onions, topped with cilantro, and provolone and Swiss cheeses – you won’t be disappointed. Think Restaurant Inc is lying? Just read the reviews!

Visit www.minskys.com to view their entire pizza portfolio – it may spark creativity with your own pizza combinations!

photos courtesy of minskys.com

Scan here to watch Matt Easton’s video!

ISSUE 2, 2014 RFSDELIVERS.COM 23

Arthur Bryant’s BBQ

Kansas City, Missouri & Kansas City, Kansas

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visit to Kansas City without seeing Arthur Bryant’s is like a visit to Rome without seeing the Coliseum.

This mecca of barbecue has served the barbecue capital since the days of the Great Depression – but nothing is depressing about the tastes and smells filling the cafeteria of Arthur Bryant’s BBQ. What makes this place the mecca of barbecue in barbecue country?

Faithfulness to the traditional Kansas City way of barbecue. And we’ve learned with KC BBQ! Slow smoke the very best products at a low temperature – only rub, no sauce (apply only at the table) prior to smoking. Anything less wouldn’t be Kansas City.

All about repeating history Started by the Bryant family roughly 80 years ago, Arthur Bryant’s current owner Gary Berbiglia says that traditionalist mentality is why Arthur Bryant’s keeps plugging along.

“We’re not a fancy place. We’re a traditional Kansas City barbecue, which is more of an urban barbecue. We’re not that western barbecue you see in Texas with wagon wheels, Western ware, and steer horns. It’s a generic, cafeteria-style that only serves barbecue products and traditional sides,” Berbiglia says.

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With a long history in the restaurant business, Berbiglia and his business partner, Bill Rauschelbach, took over the 170-seat venue in 1982 after the passing of Arthur Bryant. From there, they haven’t changed much and opened up another location in Kansas City, Kansas. The tables, chairs, and serving size stayed the same.

The original Arthur Bryant’s still operates the same pit from 80 years ago!

Arthur Bryant’s offers ribs, brisket, sandwiches, turkey, burnt ends, and all the sides one would want with barbecue. The pre-smoke rub intentionally complements the sauce on the table (from spicy to sweet), optimizing flavor. They use hickory and oak wood in the pit for smoking and leave fat on to seep into the meat. If you’re cooking brisket, do as Arthur Bryant’s does, 12–14 hours at 180 to 200 degrees.

A longer cook time enhances the tenderness. After smoking, fat is trimmed.

Then serve ‘em DRY! [Reporter’s Note: Mouth-watering barbecue from Bryant’s was historic.] n

Brief history of the Grease House Urban barbecue started in street carts and graduated to “grease houses” after their early success.

With the plethora of meat producers and stockyards in Kansas City, excess parts of an animal were usually thrown out – most notably briskets and ribs. Entrepreneurial citizens (and future BBQ kings) snatched up those products, tenderized the meat through a slowcook process and added spice for extra flavor. The smoke pits evolved to grease houses – ones at which you could literally slide across the floor! Thankfully, sanitary standards have evolved as well…

photos by Dave Salvi

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CREATE YOUR OWN

Signature Rubs WITH CULINARY SECRETS

By Meredith Long, MA, Culinary Secrets速 Spices

RUBS HAVE GAINED POPULARITY IN THE LAST FEW YEARS

because they are quick and easy to use and provide an intense flavor and appeal visually to meats, fish, and seafood. As a foodservice professional you know that there are many wonderful pre-blended rubs available, but creating your own signature rub can help you add new and flavorful menu options and ignite new customer interest into any section on your menu.

Rubs differ from your typical seasoning blend because they are seasoning combinations that often contain a higher level of sugar which allow the rub to melt onto the meat. Rubs usually contain salt and other spice and herb combinations as well.

Rubs should be applied to the surface of meats prior to cooking, whereas a seasoning can be applied during and after cooking. Rubs may be dry or wet. While dry rubs contain all dry ingredients, a wet rub begins with a dry rub to which oil, water or fruit juice is added to make a paste consistency.

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Sweet and Spicy Rub Delicious on roast chicken, turkey breasts, spare ribs or pork loins.

MAKES 3 CUPS

Meat Rubs

Probably most common on the store shelves are the meat and chicken rubs and, with a little creativity, this is where a chef can really add their own signature. These can be salty, spicy, or even sweet. Add just a pinch of Culinary Secrets Cinnamon to a savory meat rub for a sweet surprise. This works well on a beef roast and even on chicken for a Mexican dish.

Try a touch of Culinary Secrets Chili Powder, Dark to your rubs to bring out the rich beefy flavor of beef tenderloins, steaks or roasts.

4 ½ oz

salt

2 ¾ oz

Spanish paprika

2 ½ oz

onion powder

2 ¼ oz

garlic powder

2 oz

brown sugar

½ oz

leaf basil

½ oz

ground thyme

½ oz

black pepper, ground

¼ oz

ground cayenne pepper

¼ oz

leaf oregano

Combine all ingredients in bowl; mix well.

Cover tightly to store.

Fish & Seafood Rubs

More and more restaurants are adding fish and seafood options to their menus. Why not make your menu options memorable with signature flavors? Enhance your white fish options with a rub spiced with Culinary Secrets Onion, Garlic, Paprika and a touch of chilies all blended with Sea Salt and Sugar. Sure to melt into the fish and onto the tongue.

Culinary Secrets has all the spices and seasonings any chef needs to create any flavor rub imaginable.

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Peppery Italian Meat Rub

Traditional Turkey Rub

Delicious rubbed on beef or pork tenderloins, lamb chops or even salmon.

Wonderful on a whole roast turkey or turkey breasts but also tasty on chicken, pork loin or salmon.

MAKES 3 CUPS 1 ¾ oz

leaf basil

1 ½ oz

black pepper, ground

¾ oz

leaf thyme

½ oz

leaf rosemary

¼ oz

granulated garlic

2 oz

salt

Combine all ingredients in bowl; mix well.

Cover tightly to store.

Moroccan Rub

MAKES 3 CUPS 2 oz

rosemary leaf, crushed

2 oz

onion powder

1 ½ oz

garlic powder

1 oz

leaf thyme

1 oz

black pepper restaurant grind

½ oz

ground cinnamon

4 ½ oz

salt

Combine all ingredients in bowl; mix well.

Cover tightly to store.

Add a sweet and savory note with a touch of adventure to chicken, pork, lamb or veal.

Cuban Spice Rub

MAKES 2 CUPS

A tasty rub on roast pork to make Cuban Sandwiches, but also tasty on chicken, beef or seafood.

2 ½ oz

garlic powder

2 ¼ oz

black pepper restaurant grind

1 ½ oz

ground cumin seed

1 oz

ground cinnamon

¼ oz

ground cloves

¼ oz

ground turmeric

¼ oz

ground cardamom

2 ¼ oz

salt

Combine all ingredients in bowl; mix well.

Cover tightly to store.

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MAKES 2 CUPS 5 ¼ oz

salt

4 oz

minced onion

1 oz

crushed red pepper

¾ oz

leaf oregano

½ oz

ground cloves

¼ oz

whole bay leaves

Combine all ingredients in food processor and blend until a fine consistency.

Cover tightly to store.

THE BASIC RUBS Celery seed has a bitter, celery-like flavor.

Add just a dash of ground celery for that unique flavor that can’t be missed in salads, rubs and salad dressings.

Celery Seed, Ground

Chili Powder, Light or Dark

Cinnamon, Ground

Paprika, Hungarian Style

One of the most popular spice blends, comprised of over 80% capsicum annuum pods with added cumin, garlic and Mexican oregano with a limited amount of salt.

The chilies used for Dark Chili Powder have been roasted to produce deep rich color. Add to rubs for a deep, savory Southwestern flair.

Culinary Secrets Ground Cinnamon has a sweet, earthy flavor, free from excessive musty notes. Cinnamon is a standout seasoning in baked goods like sweet rolls, scones, coffeecakes, apple pies or tarts.

Cinnamon is also an essential component in 5 Spice Powder used in Asian cooking.

Cinnamon is common in Indian curries, too, and Moroccan tagines. Cinnamon can add complexity to American meat or poultry rubs.

Paprika is a part of the capsicum family.

Its flavor can range from sweet and mild to pungent and hot. The color goes from bright orange-red to deep blood red.

Paprika releases its color and flavor when heated. When using it in a meat rub, stir the powder into some oil and brush on meats, poultry, or fish to bring out the most flavor.

Black pepper's main flavor component, piperine, produces the characteristic pungent, hot, biting flavor with a very slight musty note. Black pepper is renowned for the heat, pungency and subtle woody notes it adds to everyday foods. No rub would be complete without black pepper.

Black Pepper, Ground

Seasoning Salt

This all-purpose seasoning – with hints of celery seed, onion, paprika and other spices – can be used with nearly any food.

Sprinkle on grilled steaks, seafood or even baked potatoes. Use in sauces, salad dressings and marinades. Seasoning Salt can be used alone or as a starting point for a signature rub; just add a dash of your own favorite spices.

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BBQ FireFly's Bodacious Bar-B-Que & Buck's Naked BBQ

by Kirsten Goulet and Shannon Dries

wo New England restaurants have been incredibly successful for many years in delivering extraordinary barbecue and Southern fare in a region typically dominated by seafood. To stay on top in the often-fickle restaurant business is difficult, especially when you are trying to deliver a taste of the South to diners northeast of the MasonDixon line. Each chef/owner has their own particular recipe for success but one common element they share is a partnership with Reinhart AGAR.

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FireFLys Bodacious Bar-B-Que Steve Uliss, owner of Firefly's Bodacious Bar-B-Que & Beyond in Marlborough Massachusetts, grew up in the culinary world. When other kids were racing cars and bikes, he dreamed of owning a restaurant. Steve developed a passion for barbecue in Memphis, Tennessee, when he was getting started as a chef. Watching the devotion and dedication that went into making delicious barbecue inspired Steve to bring this cuisine to the Commonwealth; perhaps he was also driven by his Southern roots.

For around 15 years, Firefly's has been Steve's dream-turned-reality. He started making barbecue before barbecue was popular in an establishment where great food and variety are the spice of life. Steve's tasty recipes, along with his meticulous attention to detail, help him create food with layers of flavor and American tradition. Which keeps customers craving his cooking, and which has also won him over 80 nationwide awards, including the Jack Daniels® World Invitational Barbecue Competition' and the Massachusetts State BBQ Championship.

"I work on the premises because I am motivated to serve great food each day that imparts my passion for barbecue to customers," says Uliss.

“

I want diners to leave feeling special, as if they have found a new favorite place or a home away from home.”

Creating a welcoming environment through exceptional food and top-notch customer service has helped Steve remain successful, but he also credits quality, consistency, a great team and strong relationships – relationships similar to the one he has with Reinhart AGAR Foodservice. "It is easy to remain loyal to Reinhart AGAR because they deliver top-of-the-line products with prices and promotions that help Firefly's bottom line," says Steve. "Reinhart

AGAR runs a class organization with great customer service throughout the company – from the upper management to the sales force to delivery people."

In an industry where it can be difficult to survive, let alone be successful, Steve's passion for BBQ perfection, a keen eye for detail and ability to provide an exceptional dining experience at a fair price keeps business booming. Reinhart AGAR keeps Steve supplied with the best products available to aid him in crafting delicious barbecue and Southern meals along with his delectable rib recipe which took nine years to perfect.

Buck’s Naked BBQ Most people generate a craving for lobster and seafood when they think of Maine; however, barbecue enthusiasts Alex and Wendy Caisse have successfully infused a taste of the South into the region. The flourishing restaurateurs cultivated their recipes over many years and grew their catering business into Buck's Naked BBQ with three locations in Freeport, Portland and Windham. The husband and wife team strive to provide 'eatertainment' – their version of quality food and exceptional service at a reasonable price. For nearly a decade they have remained successful by creating food with care and passion, by keeping each other balanced in the workplace, and by hiring people with a work ethic.

Alex and Wendy have worked with Reinhart AGAR for many years as they provide quality food for their restaurants at affordable prices with a business approach that mirrors their own – keep the customer happy. "In this industry I know what I do to go out of the way for my customers, and that role changes with AGAR because now I am the customer," says Alex. The Caisses value how over the years, Reinhart AGAR has evolved with them as their restaurants have grown and expanded. "I don't need fluff, and I don't get that from Reinhart AGAR," says Alex. "I get a real approach that is like a conversation with a friend. Our time is valuable, and they get to the point quickly, get the information we need and move forward."

photos by David Greenwood

Steve Uliss and Alex and Wendy Caisse have their individual recipes to keep business flowing and to generate a craving for barbecue within the educated palates of New Englanders. Their partnership with Reinhart AGAR keeps business thriving by providing them with outstanding, quality food at fair prices. n

ISSUE 2, 2014 RFSDELIVERS.COM 31

OUR TOP GRILLERS

Eagle Ridge USDA Prime Bone-In Strip Steak #41234

5 & 7 oz. Hidden Bay Warm Water Lobster Tails #14030/14034

Contact your local Reinhart® Sales Consultant for more information on Eagle Ridge.® The Eagle Ridge brand is available only through Reinhart.

rfsdelivers.com 32 RFSDELIVERS.COM ISSUE 2, 2014

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tracsdirect.com

Loca l Options

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City of Big Shoulders Mayor helps shoulder the restaurant scene

by Min Casey

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hicago is no second city when it comes to its vibrant restaurant scene, a truth that has not escaped its hungry, hard-driving and action-oriented mayor, Rahm Emanuel. In an exclusive interview with Restaurant Inc, Emanuel talks about why the industry is so important to the city’s vitality and what he’ll do to keep it that way. Operators across the country might take a page from Chicago’s playbook and stir up some political action of their own.

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hicago restaurant operators looking for clues as to whether their mayor,

Regardless of whether the

Emanuel demonstrated that the

operators fell on the pro or con side

restaurant and hospitality industries

Rahm Emanuel, would put their

of the in the food-truck debate – and

occupied a legitimate seat at the urban

concerns high on his political docket

each side had its proponents and

government table.

didn’t have to wait long to find

detractors – this early-term action

out where he stood. Inaugurated

“Food truck operators are great

showed that they could at least count

entrepreneurs,” Emanuel says. “Other

in May of 2011, Emanuel quickly

on a mayor who was attuned to

cities have worked out negotiations

jumped on board, fast tracking and

their industry and its issues. Often

between restaurants and food trucks.

signaling support of a proposed

existing in the long shadows of other

It was nuts for the city not to be

city ordinance aimed at easing

business sectors such as technology,

able to reach that. Now, they [food

restrictions on food trucks.

manufacturing, retail and finance,

trucks] have created a whole industry,

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something that is part of our city.”

Not content to merely ease restrictions that had long hindered the

which we are, if we want to be a great city, which we are, then we have to make these changes,” he says.

ability of food trucks to do business,

Demographically, Mayor Emanuel

the city last year paved the way

might be described as an ideal

for a Food Truck Day in downtown

restaurant customer. At age 54, he’s

Chicago and also integrated the rolling

an affluent Baby Boomer living in an

restaurants into Taste of Chicago, the

upscale neighborhood on the city’s

annual mid-summer food fair that

north side. He’s married, has three

draws about 300,000 people each day during what now is a five-day run. In a larger sense, and as part of other restaurant-focused efforts, Emanuel says making trucks accessible to a wide swath of population is part of what he describes as the “modernization of Chicago.”

“If we want to be a modern city,

school-age children and no shortage of opportunities to dine out. “I visit them as part of my own personal interest, Amy [his wife] and I do,” he notes. He demonstrates a penchant for independent restaurants that are new and occupy a high place on the hot list.

That affinity and genuine affection, one might surmise, lead him to take positive actions around the restaurant industry, moves aimed at making it easier for restaurants to successfully do business within the city.

Pillars of the Community Taken in aggregate, restaurants are a potent force and essential cornerstones to the communities in which they

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exist. The U.S. industry as a whole, with more than 1 million locations, is projected to ring up more than $660 billion in sales this year and represent more than 13 million jobs.

Job growth is especially robust, with new jobs added at a rate of nearly twice that of other sectors. Yet for all their economic power, restaurants can easily get lost in the legislative shuffle of local governments, buried behind other seemingly more-pressing issues.

That shouldn’t be the case, says Scott DeFife, executive vice president of the National Restaurant Association.

“There’s a healthy respect and genuine fondness for restaurants within the American public. They’re the places where we celebrate birthdays, gather with family and friends, have casual meals. We frequent them so regularly and they’re so ingrained in our lives that we tend to take them for granted,” DeFife says, adding that such familiarity can also make it easy for policy makers to gloss over them, sideline their issues in favor of other seemingly larger agenda items. “When

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“We have 25 Michelin-starred restaurants.

That’s a testament to the richness and depth of our offerings. Chicago is one of the world’s great food capitals. We attract travelers and make the communities vibrant.”

– Mayor Rahm Emanuel

we [the NRA] hold focus groups of opinion elites and policy makers, we ask them to tell us about industries that help the economy. They’ll list such things as technology, automobiles, manufacturing. Then we ask where they had their first jobs and it starts to occur to them that restaurants are ingrained in all communities and the starting point of many career paths."

Chicago’s Emanuel, who worked at an Arby’s restaurant during high school, did not abandon the cause after giving an assist to the city’s rolling restaurant operators. Ordinances have been passed to ease the complexity of obtaining city licensing for restaurants and also streamline the inspection process. The administration has beefed up the College to Career program administered through City Colleges of Chicago; one component of the program is directed specifically at restaurant training. And going head to head with New York City, Chicago has, at press

time, taken steps to lure the prestigious James Beard Awards away from their home and the city that has hosted them for two decades. It may be a longshot, but such a move indicates the mayor’s unabashed moxie when it comes to advancing Chicago.

DeFife acknowledges that the city is fortunate to have in Mayor Emanuel someone who cares about the industry and understands its value to the local economy. “Chicago is a great restaurant town and the mayor works hard to understand it,” he notes.

New In the Neighborhood

“Chicago is a great restaurant town and the mayor works hard to understand it.”

- Scott DeFife, NRA

In a move aimed at stimulating growth throughout the city, not just in the traditional hub in the central business district, Emanuel recently launched a Neighborhood and Cultural Tourism program. “We’ll highlight the cultural scenes in our neighborhoods. I want people to go to Logan Square and experience the restaurant scene that’s exploding there. People used to go to River North, now they also go to Fulton Market and the very far South Loop. My point is, there is a lot going on in the city. We [City Hall] can help get young new restaurants’ doors open more quickly, make it easier, smoother, faster and quicker.

We’ve done that and I know they appreciate it. And we can, as we have, highlight the restaurants as part of our tourism push.” Emanuel says, adding that two chefs were part of a delegation that went to Boston to promote the city as a destination for global travelers.

In January, Emanuel announced plans for an

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aggressive tourism push, a move that would bring additional visitors to the city’s restaurants. Under the Elevate Chicago banner, he set a goal of 55 million annual tourists, up from the present 46 million. But Emanuel sees restaurants as more than just the beneficiaries of the tourism trade.

To him, they are part of the whole package of cultural enticements.

“We have 25 Michelin-starred restaurants. That’s a testament to the richness and depth of our offerings.

Chicago is one of the world’s great food capitals. We attract travelers and make the communities vibrant.”

Dear Mayor, Come for Dinner, Stay for a Tour There’s a tendency to oversimplify and even demean the restaurant industry, a sector all too often the butt of burger flipper-type jokes and jabs.

36 RFSDELIVERS.COM ISSUE 2, 2014

The complexity and sophistication of its businesses often comes as a surprise to many who never see them beyond the guests’ perspective.

The careful orchestration of the cook line, precision of order check-in and technological wizardry of back-ofthe-house systems shows them in an entirely different light, lending credence to the idea that they are businesses worthy of attention from elected officials.

manager or other policymakers to tour

The National Restaurant Association’s Scott DeFife offers a suggestion. Invite the mayor, city

that business starts when the doors

the restaurant and see firsthand what’s really going on. “Engage locally, tell your story and advocate on behalf of the industry,” he advises.

A tour of the kitchen in the heat of the dinner rush can go a long way toward shifting perceptions in a positive direction. “Walk them through the kitchen and the supply area, let them see what it takes to run the place. They have the idea open at 5 p.m. Remind them that days are more likely to start at 5 a.m.,” DeFife says. “People who go out and see the world they’re leading are far more likely to know what’s going on. To really experience all aspects of a restaurant is to understand it better.” n

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Service COFFEE JUICE TEAS

Ask your Reinhart Sales Consultant for more information.

DETERGENTS, CLEANERS, DEGREASERS

Get Ready for Patio Season!

How will you

Cheese

your chicken?

See page 105 for the Al Fresco Patio Chicken Sandwich Recipe.

速

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MENU SERIES

MENU ENGINEERING: science of food

by Restaurant Inc Staff

Merriam-Webster® Dictionary’s entry for the word “engineering” is: en•g•neer•ing

noun

/,enj ’ni( )riNG/

: the work of designing and creating large structures (such as roads and bridges) or new products or systems by using scientific methods.

C

onstruction. Roads. Buildings.

Bridges. Transportation channels. The infrastructure

of our society is built by engineering.

Without it, there’d be a lot of patchwork, shoddy craftsmanship, and double the work for the basic functions we need.

…You may be leaving money right

for the restaurant? Which items are

on the table.

losing money?

The goal is simple: make your menu

With any thorough analysis, results

more profitable. Either by aesthetic

may reveal necessary changes for the

improvements, copy changes, or price

near future. That stuffed pork chop with

adjustments based on food costs,

almond-crusted green bean casserole

markups, or quality (prep, labor, and

may have been your grandmother’s

product), menus have potential to ring

best recipe, but not making money

So, what about this menu

in more dollars for a restaurant. Ignoring

for the restaurant. Let’s say the price

engineering business? Is it another

that fact will hurt the bottom line of a

point is high – change the perception

fancy term in the culinary world or a

restaurant. That could be money in your

of the value. Or a customer may not

real science? Perhaps the infrastructure

pocket, décor upgrades, or better wages

be noticing its deliciousness without a

of a restaurant starts with what a

for staff (heck – or payment of any

sentimental description. Or, maybe the

customer sees as soon as he or she

number of bills on your desk).

outside world doesn’t cherish it as much

sits down with an empty stomach.

Expert menu engineer and restaurant

as the family.

You’d want the menu to work perfectly

consultant, Gregg Rapp, offers up, “If I

Operators shouldn’t be wary, but

and efficiently – maximizing the items

told you there was a bag full of money

extremely optimistic. “We’ve seen

listed (from appetizer to dessert),

hidden in your restaurant, would you

operators increase their check averages

and describing the savory goodness

want to know where to look for it?”

by up to $1 from menu development

waiting to burst forth through the

He also says, “Simplify the menu.

and engineering. There’s also the fact

kitchen doors.

Sensory overload doesn’t help the

Ask yourself: Have I been

menu.” When working with a client,

maximizing the profitability of my

Rapp tries to identify the strengths

menu and offerings? If not, is my

and weaknesses (he calls these items

menu a candidate for a full menu

“dogs”) on the menu. This is the first

engineering program?

step. Which items are making money

38 RFSDELIVERS.COM ISSUE 2, 2014

that many operators don’t know what sells in their restaurant before we help them engineer a menu,” Derek Exline, Customer Engagement Manager at Reinhart Foodservice, says.

PSYCHOLOGICAL ADVANTAGE Rapp suggests several techniques to alter customer’s psychological approach to reading a menu (see sidebar). These aren’t tricks, but advantages a restaurant can utilize to maintain profitability of items and ultimately do better business. You may see customers as family, but they are still customers – using their money in your restaurant in order to keep YOUR doors open.

Restaurants want people to order the higher profitability items and more – why wouldn’t you want that? Setting up your menu to “drive” people in that direction is the only way. Restaurants need to guide customers to the right items. n

Menu Engineer, Gregg Rapp offers these tips to alter a customer’s psyche: Eliminate dollar signs.

Don’t remind customers that they are spending money.

Isn’t that special… If there’s a specialty at your restaurant, make sure it’s featured! Make it “feel” special on the menu.

Equalize dish descriptions. Mouthwatering descriptions will lure people in – don’t skimp on these! Allow their mind to read the description and sell the dish for you.

Toss in over-the-top expensive. Change the customer’s perception of value by tossing in a high-priced item.

Upper right hand of a menu is prime real estate. Use it for profitable items to draw their attention.

Menu Series This is Part I of our three-part Menu Series! Check out the Summer Issue of Restaurant Inc, The Business of Food when we cover Online Menus.

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The Passion

of the Chef

by Mindy Kolof

I

n a business filled with innovators and dreamers, how does the next big idea happen? What inspires the industry trendsetters who inspire everyone around them with the sheer force of their vision? Most important, how can the rest of us make that magic happen?

You don’t have to be the smartest guy in the room, says Steve DiFillippo, an inspiration in his own right, juggling the titles of restaurant CEO, brand expert, chef, entrepreneur and published author with enviable ease. But when you meet the guy who is, and he suggests a crazy new idea to you, Steve advises: “Listen!”

It’s how he came to see that while an Italian-Portuguese guy selling Philly cheese steak rolls in a Northern Italian steakhouse may not seem like the conventional road to success, it led straight to his award-winning Davio’s brand. So we asked some of the smartest people we know, including DiFillippo, how they get their culinary muse in full gear.

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LET YOUR CUSTOMERS PLAY CHEF At the Shanty in northern Illinois, the customer-driven menu has everyone from Food Network™ gurus to WGN-TV food critics eating up the lessons embedded in every dish. Changing menus at six-month intervals means a lot of work for the busy restaurant, but owner Dimitri Kallianis has never felt the need to run a special or coupon to pump up business at the Shanty.

“We interact with our customers constantly, asking them what they’re looking for, seeking their opinion on the levels of spice and garlic, encouraging all criticism and comments,” he says.

What he learns is communicated directly to his chefs, and often

When they’ve wrapped their arms around that, they can move to the next level, and do more sophisticated things at Legacy.”

A TWEAK CAN BE AS POWERFUL AS A WHOLE NEW CONCEPT “To extend the shelf life of your existing operation, it’s important to make incremental improvements all along,” writes DiFillippo in his new book, It’s All About the Guest. “As the owner, you’re the ‘keep it fresh’ guy all day, every day. I’m constantly looking around for things to improve in every restaurant, and you need to inspire the rest of your team to do that too,” he advises.

lands as a new dish on the menu—tequila and orange grilled salmon, cognac-glazed New York strip steak, rum-soaked pork chops, to name a few.

KEEP YOUR EMPLOYEES CLOSE, AND YOUR BEST EMPLOYEES EVEN CLOSER “Everyone has a life cycle with a business,” says New Orleans restaurateur Paul McGoey, “it’s been estimated that people

“Reconnect with the kernel of passion that started you in the business.”

–Christopher Koetke

change their jobs five to eight times throughout their career.”

Retaining staff as they climb the ladder, gaining experience and skills, can be tricky if there are no rungs above them. McGoey’s ingenious solution was to expand his small empire, adding

“I tell our sales force to bring me new ideas every week or

a coffee shop at the lower level and an upscale restaurant,

two, a new promotion, a new set of people to approach for

Legacy, at the top, to the already-entrenched fast casual New

business. Our chefs are constantly on the Internet checking out

Orleans Hamburger and Seafood Restaurant regional chain.

other restaurants and menus, or buying new cookbooks and

“It provides so many opportunities to keep our best people. If

food magazines. Keeping it fresh isn’t a one-time thing, it’s an

someone is not quite ready for management, they can learn it

all-time thing.”

at the coffee shop, an easier operation with less moving parts.

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Inspiration

BREAK THE BOUNDARIES BY GOING OUTSIDE YOUR OWN

GOT STYLE? WORK IT. McGoey

relishes

unusual

mash

ups

and

As Chief Food Officer for the popular Food

unanticipated twists that prompt customers to say

Travelist™ social network, Diana Laskaris engages

“I didn’t expect that, but it was so much fun!” Like

daily with chefs and restaurateurs intent on making

sporting a fancy jacket with jeans, he might pair an

their mark. Some of the most successful ones, she

elegant Beef Wellington with ice cream sundaes

says, are inspired by pushing the boundaries of a

for dessert. Or create a signature element out of an

traditional paradigm and innovating wildly around it.

ordinary ticket rail by covering it with a six-inch wide

“Like a sonnet, there are certain parameters, but every element

piece of plumbing pipe and painting it bright yellow. McGoey

can be unique,” she explains. “Regional cuisines, burgers,

often turns to GQ for design inspiration – a camel sportcoat and

comfort food – think of all the incredibly creative hamburgers

navy tie becomes caramel-colored chairs and navy carpeting in

or variations of mac and cheese that have made their way into

his restaurant.

dining establishments as a result.”

And if you still find yourself getting stale, Koetke has some

Literal journeying jump

-starts the imagination as well. “When a chef encounters a new food culture, different techniques, ingredients and dishes offer inspiration. One chef we know spent time in India exploring how to use lots of interesting spices with very few cooking tools, which she then applied to her own operation,” says Laskaris.

Agrees

Christopher

Koetke,

vice

president,

final words of wisdom. “Reconnect with the kernel of passion that started you in the business, whether it was to open a hot new restaurant, give customers an unforgettable experience or create new dishes. Change things up daily. Ask your staff to create one new sandwich by the end of the week, and put it on

Laureate

the menu. Expand your worldview by picking up a magazine

Universities® International Center of Excellence in Culinary Arts,

you wouldn’t ordinarily look at and read it from cover to cover.”

who’s been cooking professionally for more than 30 years:

He continues: “It’s like a marriage that’s full of passion and

“I spend a great deal of my time traveling all over the world.

Eating at small taquerias in Mexico, sampling street food in Malaysia, discovering the sweet-salty hot sauces of Ecuador, or dining with locals at small, out-of-way spots…every trip has been a learning experience.”

excitement at the beginning but becomes ordinary and dull as the years go by. If you take the time to consider why you made the commitment in the first place, you can rekindle your original excitement.” n

ISSUE 2, 2014 RFSDELIVERS.COM 43

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(Be) Cause Marketing DOING WELL BY DOING GOOD

By David Greenwood

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estaurant operators are always challenged with creating new ways of marketing and building awareness about their operation. With traditional advertising being turned on its head in recent years and social media taking a dominant role in how we market, many restaurant operators have been trying to make sense of a very different landscape when it comes to building a business.

One method of marketing that has many benefits is cause marketing - partnering with a charitable organization to raise money and awareness for a cause. Instilling a value of “doing well by doing good” in a business is nothing new, but many operators hesitate to embrace this concept fully. When done correctly and with passion, both the business and the charity can see incredible benefits. When done with best intentions, it can set your operation apart from the rest as a true community advocate.

44 RFSDELIVERS.COM ISSUE 2, 2014

Instilling a value of “doing well by doing good” in a business is nothing new, but many operators hesitate to embrace this concept fully.

A Great Cause-Marketer

If you haven’t already, check out Drago’s Restaurant in the Winter Issue of Restaurant Inc, The Business of Food. They are the home of the original (and mouth-watering) charbroiled oysters. They are also proactive philanthropists, carving into every edge of their New Orleans community with love and food donations.

Visit www.dragosrestaurant.com to learn more.

Here are a few items to consider when embarking on a cause-marketing program for your business.

PARTNER WITH PASSION A business must partner with a charity whose mission they fully embrace. While donating funds to local charities and sports teams is just good business, take the time to find an organization that does important work and one that you can get excited about. Take that mission and create a program that you and your team advocate for. Ask your team what their favorite charities are and if they have an affiliation or affinity for a particular cause.

GET CREATIVE Getting creative should not have a complicated end result. Donate $10 and receive $20 worth of coupons; that’s creative, simple and will most certainly drive traffic back to your operation.

Gather your team together and brainstorm how you can help the cause, drive traffic and improve your image in the community.

GET INVOLVED Don’t just place donation jars or cans on your counter or tables. You’ll end up nowhere. Get involved, embrace the cause, and get your entire team on board. Have the charity come in and tell them all about the mission and get them pumped up to tell their story. If the organization has volunteer opportunities, get involved. Most charities rely heavily on volunteers to execute their mission so you shouldn’t have any trouble finding ways to help. Volunteering also builds employee morale, and you might actually get more than you give when getting involved. It will also help spread the word about your business.

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TAKE OWNERSHIP Most non-profit organizations run very lean on staff, so it will be up to you to drive your causemarketing program. If you’re asking the charity to market the program and you take a back seat, thinking they will push supporters into your restaurant, your program will fall short almost immediately. That being said, ask the charity what you can expect from them. Many will promote your program on social media and through email lists. In the end, if you’re doing the right thing, your customers and potential customers will take notice.

Consumers have a much better image of businesses that actually stand for worthy causes.

PROMOTE There are more ways than ever to promote your business and your cause-marketing program. First, draft a press release and send to your local

46 RFSDELIVERS.COM ISSUE 2, 2014

program on your website and social media. Get your team to share, like, and promote. Shoot a short video and share that on social media.

Year after year, research shows that consumers have a much better image of businesses that actually stand for worthy causes.

They not only go out of their way to patronize those businesses, but also in many cases are willing to pay more for products because of the social responsibility. So go out, find a worthy cause and do what you can to help that mission grow and raise money. Your business will benefit and your team will feel great. A perfect win-win. n

media. If you don’t know how to write a press release, get on Google and find many resources are easily accessible.

Make sure the charity approves the release before sending to the papers. Get the

David Greenwood is the owner of Greenwood & Associates, a public relations and video marketing firm just outside of Boston. Before that, Greenwood was the Vice President of Marketing and Development for Special Olympics Massachusetts.

Simple Addition.

Add it up. IZZE® is a brighthearted blend of fruit juice and sparkling water. Lay’s® Kettle Chips are made with only the best real ingredients. Two healthy ways to boost sales margin.

TM

© IZZE Beverage Company 2014 ISSUE 2, 2014 RFSDELIVERS.COM 47

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chools continue to face the challenge of complying with changing regulations while encouraging their young patrons to try new foods. After 18 months of implementing new meal patterns, we asked a few schools to give us insight into the changing face of school foodservice, what they have learned so far, how they encouraged students to try new foods, and some of the activities they have done to focus on food and the new meal patterns.

48 RFSDELIVERS.COM ISSUE 2, 2014

TOOLS FOR SCHOOLS Although out for over 18 months, schools continue to make the meal patterns meet the requirements.

Producing healthy meals within budget, reducing food waste, and encouraging students, parents, and staff to accept menu changes are just a few challenges that schools face. Articulating the meal patterns into a working menu can be laborious, but there are resources that can help with the work.

We asked the following professionals to share some of their experiences with us: • Susan Knight, Food Service Director for Linn Mar School District, IA • Kerri Feyen, Director of Nutrition Services with West Salem School District, WI • Janeane Myhre, Director of Food Services for Carthage School District, MO • Monica Tate, Food Service Director at Sparta School District, MO

SCHOOLS FIND CREATIVE WAYS TO INTRODUCE NEW FOODS

Encouraging students to try new foods can be challenging. According to the Ellyn Satter Institute, children may take 15 or 20 introductions to food before they learn to like it.¹ All the schools looked for unique opportunities to introduce new foods to their students. Knight and her team utilized the homecoming parade to dress up as fruits and veggies while handing out healthy snacks to attendees. Tate started a Garden Bar that offers healthy options daily. Fun activities or positive experiences involving food in a relaxed setting encourage students to try and learn to like healthy foods prepared in various ways.

Tate educates kids on the “Offer vs. Serve” option, which allows students to choose from a variety of options and introduces them to new foods while reducing food waste. Tate’s school also invites outside services, such as The Missouri Extension, to educate kids on food and fitness. Feyen knows the importance of introducing food numerous times to students. She says, “Eventually kids will begin to accept that as part of their normal [meal].” Tate found that if staff praised a child for trying a food, others wanted to try it too.

After the trial run, schools found ideas that worked well overall and targeted to specific groups. Myhre notes that fresh fruit

Reinhart provides a suite of menu tools just for schools. The menu offers a variety of healthy foods while meeting the new meal patterns requirements.

The school menu includes complete nutrient analysis kindergarten through twelfth grade. In addition, each ingredient and meal item is linked to a Reinhart product number to make it easy for customers to find products they need when ordering.

Highlights of the school menu, a list of all menu items, complete nutritionals and a recipe book can be found in the RFS Document Library in TRACS® Direct.

ADDITIONAL INFO If you have questions on TRACS Direct, please contact TRACS Support using the contact information found on the website. If you have questions regarding the school menus, any school tools, or any other value added service provided to you by Reinhart Foodservice, please contact Nutrition Services at nsdept@rfsdelivers.com.

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received a lot of positive feedback from students, teachers, and school administrators. Another hit was switching from a chicken nugget or patty to a new item, a seasoned, bone-in chicken drumstick. The drumstick was requested on a regular basis. Feyen observed that starting the new school year with the changes already implemented increased acceptance of the new meal patterns instead of making changes midyear.

REDUCING PLATE WASTE Schools aim to reduce plate waste because it decreases costs and the amount of food discarded versus consumed. Once plate waste is minimized, the focus of school foodservice can be meeting other goals.

Today, schools’ “focus seems to have shifted to other areas such as buying local and sustainability.” Historically, food waste was high; however, today “food is being consumed and not thrown,” and the “quality of the products we are able to get now has significantly improved,” says Feyen.

Knight’s schools’ story is similar. The waste of fresh produce at her school has significantly decreased. She says, “We have learned students prefer items cupped up for self serve areas. This also helps us know we are providing appropriate portion sizes.” Produce selection increases if it is offered at the beginning of the service line. Even though overall participation was down compared to before the menu pattern changes, the percentage of students choosing school lunch has since rebounded thanks to the new tactics.

Long live the drumstick!

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Activities and education about healthy food, leads to increased participation, and reduced food waste & costs for schools.

: e c i o h C Kid’s r Lunch.

Breakfast fo

Marketing can make a difference whether a student chooses a food item. Tate elected to withhold the label “whole wheat” or “whole grains” from the menu.

Instead, she looks at this as teachable moments. “When I see a kid eating the whole grain bread or pasta, I ask them if they like it, 90% of the time I get a yes, and then I tell them what it is and the benefits of it. Then the response is better [than if the labeled was on the menu].”

Participation increased once they found the foods were good to eat and healthy for them.

SCHOOLS SOLICIT VALUABLE FEEDBACK ON IMPROVING MEALS Soliciting feedback provides an opportunity to prioritize issues. Knight is excited to be able to offer the annual Thanksgiving meal with only minor adjustments, a result of comments received. This is a favorite of parents visiting their cafeterias. Knight also involved students in selecting items to be offered at the sandwich bar by having them taste test different options for toppings and providing feedback.

Myhre’s school plans to open a soup and salad bar. They will offer new salads that include legumes to meet bean requirements. Meal ideas such as this were a result of input from the High School’s Student Council. The students feel a part of the process when they are involved in menu choices.

Soup and

salad bar.

Feedback can be solicited from students, parents, and teachers through various activities. In some schools, the menus are continually under review and the school invites parents to lunch and the opportunity to provide feedback with their children. Not only is it helpful to get students involved, but involving parents can increase satisfaction.

from and how it nourishes them. To educate students on farms, gardens, and food supply, they plan to take them on field trips to a dairy farm and through a cheese plant.

Schools across the country have shared ideas to encourage students to eat healthier and learn about food choices while meeting the meal patterns. Getting students and parents involved and excited through activities and education about healthy food leads to increased participation, and reduced food waste and costs for schools.

Not only have schools learned a lot over the last 18 months, they have made school lunches fun and educational. n

RESOURCES: 1.Ellyn Satter Institute. (2013). The Picky Eater.

Retrieved 19 December, 2013, from the Ellyn Satter Institute’s website: http://ellynsatterinstitute.org/htf/thepickyeater.php

Feyen feels that it is important for the students to know where their food comes

V

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Tell them it’s whole grain instead of labeling it.

The “Kids Choice Award” meal is a theme at West Salem’s middle school, where the students are asked, “If you could be the cook for a day, what would you make?”

This year five menu items were selected that would meet the meal pattern: Breakfast for Lunch, ravioli, fettuccine alfredo, chicken potpie, and mini sliders with fries.

The most popular meal, Breakfast for Lunch, was served as the Big Winter Break Special meal. Mini sliders and fries was the runner-up, served when students return from holiday break. Fettuccine alfredo also received an overwhelmingly positive response. Students brought back their trays empty and thanked the staff. One student even asked for the recipe! Others wanted to know when it was going to be served next. Because of the positive feedback, this meal was permanently added to the menu.

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Web Tools for Schools • Menu Templates • Theme Meals • Allergen Handouts • Employee Training Tools AND MUCH MORE! Visit rfsdelivers.com for a list of services or contact your Reinhart sales consultant.

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by Dave Salvi

Heating a food to achieve certain flavors and textures – it’s why we grill. Grilling manifests a particular potential in a food, whether it be a protein, a vegetable, or even a legume.

We all have our favorites, and favorite ways to grill our precious provisions.

Restaurant Inc spoke with two of the grill industry’s finest to discuss grilling, where it is going, and what all operators should consider. Big thanks to Christian Yungbluth of Star® International Holdings and Joe Eberwein of Southbend.

52 RFSDELIVERS.COM ISSUE 2, 2014

RESTAURANT INC: How has grill technology changed in

RI:

the past several years?

CY: The grill is the province of the operator. They’re key to

JOE EBERWEIN: One major change I see is that many griddle companies are trying to become more efficient with their energy [output on their machines].

CHRISTIAN YUNGBLUTH: An alternative to standard convective cooking was developed by Thermal Engineering Corporation [acquired by Vulcan in 2010]. Unlike normal charbroilers, the Vulcan VTEC charbroilers cooks food exclusively with infrared energy. This product is notable for its extreme energy efficiency and almost-complete temperature uniformity on the cooking surface.

RI: Where do you see technology going in the next 5 years?

JE: You will see many more ENERGY STAR certifications in the next 5 years.

Is there a right grill for certain meats?

the successful charbroiler. A good charbroiler cook can make anything work. The angle is to make it EASY to cook well.

I emphasize differences between charbroilers and infrared.

Otherwise standard radiant charbroilers can all cook very similarly, depending on the operator.

JE: You can cook anything on a grill or griddle. It is temperature that is the most important thing. A griddle with more than one temp control is best. The longer the grill goes the better difference in temp you get. So, it’s possible to cook eggs (low temp) on one side and sear a pork chop (higher temp) on the other.

RI: How often should grills be cleaned?

CY: Daily, but that’s not exactly realistic and not typical.

Removing accumulated debris and hardened grease is helpful in eliminating conditions that lead to secondary fires.

RI: What should all operators consider when purchasing a grill?

CY: Durability – cast iron components are the best since they can best withstand the highly corrosive environment. Also Surface Temperature Profile – many operators are familiar with the classic temperature profile, but a more consistent profile can be helpful.

JE: Grill plate thickness, type of thermostatic controls, and whether to chrome or not to chrome. The most important is amount of burners and how evenly the heat distributes [no cold spots]. These factors have a large effect on recovery rates.

RI: What are the "go-to" grills for operators?

JE: Go-to griddles are 48 inches in width, most on a stand.

Many operators should consider what they put the griddle on, as there are refrigerated bases. Southbend actually has a true-style convection oven that can be used as a base. Both products give you more oomph in a single footprint. Although sold in all sizes, a chrome-plated griddle is really the way to go – very easy to clean and no flavor transfer. Also, chrome is easier on the cook because the heat does not radiate upwards as it forms kind of an insulating layer.

CY: Heavy duty – brands like Star, MagiKitch’n, Vulcan and Garland all have durable, well-known models that operators appreciate for a variety of features – grates, surface profile, or counter-match lineup.

JE: A grill should be cleaned as it gets dirty, with a final cleaning every night after close. It is simple to use a scraper designed for that type of top. A special designed scraper is for use on chrome tops, and that is all you should use besides a soft brush, as it won’t scratch. With a steel top, many things can be used, from “lava stones” to stainless steel scrub pads.

RI: What is a common grilling mistake? And how can it be remedied?

JE: Most common mistake I see is heat turned too high. It seems that in our society everyone wants an instant reaction, i.e. instant sizzle. Sometimes you got to go medium or medium high to get the best results and cook something through nicely.

CY: Forgetting that grease and oil are fuel. This is what causes flare-ups, but also what causes secondary fires, unpleasant flavor transfer (chicken that tastes like burger grease), and excessively hot spots.

RI: What are a couple of items that are great for grilling? BUT operators don’t grill them enough!

CY: Veggies, of course! Because they’re difficult to manage and not burn. Oysters are commonly grilled in Louisiana.

Even fruit!

JE: I love a great steak on a griddle as compared to a charbroiler. You get a super-seared crust, a very juicy steak!

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For now is not the time to flinch in the face of

ZESTY, SAVORY, FIERY, or TANGY.

It’s time to

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OUT WITH THE COLD, IN WITH THE BOLD.

Just like weather and wardrobes change from winter to summer, so should your menu. It’s time to shed cozy comfort foods like chili and grilled cheese sandwiches and bare bolder options like zesty salads and fiery burgers that satisfy adventurous summer taste buds.

One of the easiest ways to deliver innovative flavors on your menu is through summer grilling.

Besides the fact that grilled proteins are rising in popularity,1 they’re also extremely versatile for operators as salad toppers, sliders, sandwiches, wraps and more. Not to mention, simple marinades and sauces are an effortless way to crank up boldness.

The healthier preparation of grilled meats is a bonus for guests who spend the majority of summer taking selfies in board shorts and bikinis. Appeal to both health- and flavor-seekers by pairing hearty grilled proteins with fresh, local fruits and vegetables. Did someone say Strawberry Steak Salad? Yum.

KN O CK TH E I R

FL I P- FLO PS O F F WITH A MENU THAT ’S

CERTIFIED SUMMER BOLD.

1 2 3

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Keeping the menu fresh keeps customers coming back to see what’s new and limited time offers are an easy way to bring them in without completely changing your menu. For example, if your goal is to increase non-peak traffic, a Happy Hour/Late Night menu of grilled sliders and petite cuts will heat up sales. Or if you want to increase check averages, a Surf & Turf menu has summer written all over it.

PROMISING BOLD IS A

BOLD THING TO DO. Whatever you choose to do, make it unique.

Sixty-six percent of patrons say they would return to the same restaurant to reorder a dish with novel flavor.2 So ask yourself, “What’s worth a repeat visit on my summer menu?”

It’s time to strap on your flippers and swim with the sharks. Or, at the very least, throw on a Hawaiian shirt (you know you have one) and crank up the summer jams while making sure your menu is Certified Summer Bold.

We dare you.

START BOLD.

Start with hearty Eagle Ridge® steaks, Prairie Creek® burgers and SilverBrook® chicken to make a statement on the plate.

USE BOLD.

Use sauces like Knorr® Demi-Glace and Hellmann’s® Mayonnaise to add an extra splash of flavor to every dish.

SAY BOLD.

Use point-of-sale merchandise and server training to get mouths watering and orders rising.

You can visit www.ufs.com/guestsatisfaction to find out what your guests really think of your bold summer menu!

ISSUE 2, 2014 RFSDELIVERS.COM 55

S U M M ER THROUGH THE S H ADES OF CHEF JILLEBA .

One of only 67 Certified Master Chefs in the US, Chef Jilleba joined Unilever Food Solutions as Corporate Executive Chef for North America in 1999. He has held numerous executive chef positions in hotels and other fine dining establishments around the globe. Here’s what he has to say about the bold tastes of summer.

Q: Why is it important for restaurant operators to change their menu with the seasons?

A: There’s definitely a mood shift when warm weather moves in, everything is growing and flowering so there’s a much different feeling. Plus, highlighting items that are in-season at their peak flavor and lowest prices can be very beneficial for operators.

Q: What is one of your favorite ways to serve grilled meats?

A: I love mixed grill offerings where different varieties of meat are prepared and served in different ways.

It doesn’t have to be a prime cut to be unique.

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Q: What are some of your favorite grilling techniques and flavors?

A: Marinating is one of my favorite ways to add flavor with herbs, spices and acids. I also love natural grilling over open fire to maximize the flavor of the woods.

E

Q: How can operators capitalize on summer grilling trends with LTOs? A: You can make grilled meats the center of your summer LTO. Take smoked chicken, for example.

You could offer it as a main plate entrée, serve it with 4-5 unique sauces, slice it for sandwiches or even shred it to top salads. And all of that works with steak cuts too.

T I F E R I

8.00 oz.

Hellmann’s Real Mayonnaise

2.00 oz.

Black olives, cured, chopped

1.00 tbsp

Capers, drained, chopped

0.10 tsp

Paprika

32.00 oz.

M

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(8 Portions)

®

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M S U

Q: What do you expect the hottest summer grilling trends to be this year?

A: There are lots of ways to bring bold flavor to meat and seafood even if you’re not cooking outside on an open fire. Try using wood chips, especially from your local habitat, and seasonings like smoke salt to get grilled flavor. Also, sharing is a big trend. You could lower food costs by selling larger cuts like a 20-oz. ribeye as “Dinner for 2.”

Spanish Burger

B O

Ground beef patty (8 patties - 4 oz. each)

8.00 oz.

Manchego cheese

8.00 ea.

Hamburger buns or kaiser rolls

8.00 oz.

Sweet onion sliced, grilled or raw

8.00 oz.

Bell pepper, red, roasted, cut into wide strips

PREPARATION Prepare Olive Mayonnaise: In small bowl, combine Hellmann’s® Real Mayonnaise, olives, capers and paprika; reserve.

Grill or broil ground beef patties until desired temperature. When patties are nearly cooked, top each with 1 oz. cheese. Cover or place under salamander until cheese melts.

Spread 1 bun evenly with 2 tbsp Olive Mayonnaise.

On bottom of bun, place 1 ground beef patty, 1 slice onion and 1 oz. red pepper. Replace top of bun.

Repeat to make 8 burgers.

Serve immediately.

www.ufs.com/boldrecipes

Master Chef Certification represents the pinnacle of culinary excellence in the United States.

Only a handful of chefs successfully complete the exam. One must posess self-determination, mastery of their craft and incredibly high standards to earn this title.

TAKE A VACATION FROM ORDINARY. These aren’t just any menu ideas. They’re the type of ideas that turn restaurants into destinations with the flavors, sauces and condiments consumers prefer.3 How do you convince your customers to try something so bold? With irresistible pictures and menu descriptions that romance the preparation, texture and taste of every dish.

Download these and other ideas at www.ufs.com/boldrecipes

Chicken Saltimbocca Wrap A soft, warm pita packed with fire-grilled chicken breast, sweet prosciutto, crisp red bell peppers and rich Hellmann’s® Mayonnaise.

Double Jalapeño Burger Hot pickled jalapeños and melted jalapeño jack cheese bring heat to a juicy quarter-pound burger with cilantro-lime Hellmann’s® Mayonnaise.

Open-Face Tenderloin Sandwich Sliced grilled tenderloin in a savory red wine sauce made with Knorr® Demi-Glace sits on thin-sliced French bread with sautéed mushrooms, grilled onions, fresh chopped thyme and chives.

Grilled Skirt Steak Sandwich Savory grilled skirt steak brushed with Knorr® Demi-Glace and topped with sweet caramelized onions, fresh sliced tomatoes, Hellmann’s® Mayonnaise and zesty horseradish Dijon on an authentic French baguette.

Southwest Grilled Chicken Salad Fresh mixed greens piled with sweet yellow corn, black beans, diced plum tomatoes and tangy Southwestern chicken strips, topped with crispy tortilla straws and cilantro-ranch dressing made with Hellmann’s® Mayonnaise.

Beef Tips & Mexican Rice Grilled top sirloin beef tips in a housemade chipotle glaze using Knorr® Demi-Glace served with diced red onions and bell peppers, thick-sliced mushrooms and fresh garlic over a bed of flavorful Mexican rice.

GET CERTIFIED SUMMER BOLD Contact your Reinhart Sales Consultant or visit www.ufs.com/bold to sign up for the Certified Summer Bold program and you’ll receive $50 in free meat, up to $500 in Hellmann’s® Mayonnaise rebates and an exclusive Certified Summer Bold operator kit to drive traffic and sales at your operation.

1Mintel, 2014 2Technomic Flavor Trend Report, 2009 3Technomic Flavor Trend Report, 2009 ©2014 Unilever Food Solutions. Hellmann’s and Knorr are registered trademarks of the Unilever Group of Companies.

ISSUE 2, 2014 RFSDELIVERS.COM 57

by Derek Exline

What’s your food cost?

Is it where you want it to be?

How did you come up with that number?

I

ask restaurant owners and managers three questions any time we start a menu or TRACS® Direct discussion. The answers I normally get are a bit shocking: “I don’t know.” Or “It’s too much.” I’ve even heard one restaurant give me the response, “As long as it’s not over 50%, I don’t care.” This is important in any restaurant, or any kitchen that is making food for a large number of people. Most national sources suggest you want to keep your food costs in the range of 25% to 35% for a successful operation.

So, how can you get to that point? Here are a few tips to help manage and lower your food costs in the kitchen and, ultimately, raise your profitability.

FIRST: LIMIT MENU ITEMS

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of how much of your food supply goes to waste. Let’s assume that for those 200 items, you need to order 100 individual products to create them, at an average of $50 per case each week. Your average ticket is $10 and you have 750 patrons in a week. You’re spending $5,000 for supplies for those 200 items and you have $7,500 in weekly sales. That leaves you with $2,500 to pay your bills, your staff, and yourself each week. Now, by taking out the 50 worst sellers on your menu (Reinhart Sales Analysis can help identify with your Point of Sales system), it reduces the items that you have to purchase by 25 cases. That’s $1,250 more for bills, labor, or profit.

SECOND: VARIETY IS THE SPICE OF LIFE, BUT PERMUTATIONS RULE THE WORLD When you can, consider re-using

This one goes out to the restaurants that

ingredients. No, don’t recycle the parsley

have more items on their menu than they

off that one guy’s plate. Consider using

sell. If you have 200 items on your menu,

ingredients that can transfer over to other

but only 50 sell with any regularity, think

dishes. If you offer a bacon cheeseburger

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with your choice of cheese, consider also menuing a grilled

you a total dollars consumed figure at the end. This way, you

or breaded chicken sandwich that uses the same bacon, bun,

can compare to your sales and see where your overall food cost

and cheese. That gives your customer a little variety, and you

is. This, too, can be accomplished in TRACS Direct. We’ve built

save money by using up all of the bacon before it spoils. It

in tools like inventory snapshots to TRACS Direct so you can

also helps rotate inventory more frequently, keeping fresher

compare a start-of-week inventory and end-of-week inventory,

ingredients in the kitchen and happier customer in the seats.

add in any invoices from deliveries during the week, and know

N

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the consumption rates on each ingredient, plus a final dollar

THIRD: MONITOR YOUR INVENTORY

amount of how much inventory used for the week. We also have

Count your inventory and update it regularly. I know that

You just select a start of month and end of month inventory, fill

sounds like a daunting task, especially when it comes to the

in your total sales amount, and the system will add in all invoices

freezer, but there are tools out there that can help expedite

from the month and give you your consumption total as well

the process. Reinhart offers inventory tools with our TRACS

as an overall food cost percent. If the percent is out of line, your

Direct program. You can print out inventory worksheets

sales consultant can help you look at ways to lower your overall

that match your shelf, or even take inventory using a tablet

food cost percent.

a Cost Analysis report that can be used for monthly monitoring.

instead of that pen, pencil, and clipboard. By the way, TRACS Direct lets you add in everything you purchase to create a custom inventory worksheet.

FIFTH: PLAN YOUR RECIPES This one ties in with the earlier tip about re-using

FOURTH: HOW MUCH DID YOU REALLY USE? If you’re already taking inventory on a regular basis, you’re ready to start looking at consumption. A weekly written inventory helps you keep a closer eye on food costs, but it doesn’t account

ingredients. While you’re planning your limited time offers and regular staples, figure up the cost of ingredients on that plate. Once you’ve got that amount, write down what you want to sell it for and figure out what the food cost percent is for that dish. Reinhart’s TRACS Direct even has a program that helps with this. Our Recipe Manager allows you to build

for waste or an item that finds its way out the back door with

recipes while it calculates the math for each one. It even

staff. You can set up a spreadsheet that compares two of your

updates costs in each recipe weekly and provides you with

inventories, looks at what you bought in between, and then gives

recipe cards for your cooks.

ISSUE 2, 2014 RFSDELIVERS.COM 59

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Don’t get too hung up on keeping each individual recipe in the 25% to 35% range. A steak dinner can come in at a 45% food cost, but still bring in $10 of profit. That can also be offset by a wrap that has a 15% food cost to it. Keep an eye on each individual recipe and the profit it brings to the table. This can help you manage food costs by keeping high cost, low profit items from needing special ingredients that can’t be used in another dish.

SIXTH: WORK THE MARKETS I’m not saying to beat up your sales consultant to drop the price of your Crisco®. Use the fluctuations in the market to your advantage. Follow the seasonal trends. Offer seafood dishes during Lent and the summer months when prices are lower. During the winter, avoid dishes that use fresh fruits and vegetables, as the market usually raises those prices. For that giant sporting event that takes place on a certain Sunday in February, offer some chicken wing alternatives. If your specials and regular menu cycle consider the market, you can manage food costs and keep them at a reasonable point.

That’s just six out of many tips to help you manage your food costs. There are several more, like looking at what your customers are willing to pay for a certain dish, server training, and following commodities reports, but we’ll start with these six for your operation. Of course, you can always ask your Reinhart Sales Consultant for more tips and pick up more copies of Restaurant Inc. And when you’re ready, we’ll be there to help you start up your TRACS Direct account for the food cost management tools and menu development that’s available there.

Happy cooking! n

foundations of flavor

Everything we do is about authentic flavor.

And our full line of chef-created bases helps you craft signature soups, dressings, marinades and more to exceed guest expectations.

Contact your Reinhart representative or visit www.customculinary.com.

Be you. Be new. Be true. ®

©2013 Custom Culinary, Inc.

60 RFSDELIVERS.COM ISSUE 2, 2014

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SIDEWALK SALE Are you kicking it up at the curb? Well before the first bite is taken, it’s where the real customer experience begins.

by Mindy Kolof

Whether you’re staking a claim at a bustling urban intersection, creating a spectacular and new urban winery, or proudly maintaining an 80-year-old tradition at one of the country’s last drive-in restaurants, it’s all about curb appeal. Like job interviews and speed dating, a stunner of a first impression makes all the difference between moving on to the commitment stage or never making it past the intro. See below for several very different restaurateurs who know the secret to making a great entrance.

THE DAWSON, RIVER WEST, CHICAGO:

BUZZY BUILD OUT –

Standing out at one of Chicago’s busiest corners (Grand, Milwaukee and Halsted for Windy City natives) was never a problem for the Dawson, a sprawling, 400-seat, "drinkingfocused restaurant" from Billy Lawless. Well before its October 2013 opening, hundreds of curious onlookers kept a constant watch on the construction. All were thoroughly enthralled by the 360-degree transformation of an industrial area’s shuttered breakfast place to a remarkably new hot spot built to resemble a 19th century factory. The Dawson Brothers Factory, fireplace mantel manufacturers located just north back in the day, served as the unusual inspiration, creating buzz even in a city filled with buzzworthy restaurants.

“The sheer scale of our plot of land makes us impossible to miss,” agrees co-designer Erin Boone. Size isn’t all that matters, though. The Dawson brings home the authenticity message with hand-painted signage in a simple, antiquated font, white

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plaster and brick sidewalls for that 1800s look, and oversized wooden double doors at the entrance. Highly visible from the street, the floor-to-ceiling windows draw in first-time diners with inviting hints of the glories that await inside — a never-ending winding staircase, glowing globed lights, highbeamed ceilings.

and figuratively. The bold,

Warm weather action will unquestionably center on the equally dramatic bi-level patio bar, complete with fireplace and communal tables. Maintenance, especially of the extensive prairie plantings blooming all around the patio, will be a daily challenge, Boone cheerfully admits. But as a symbol of spring to Chicagoans who valiantly endured the polar vortex winter of ’14, it couldn’t be more

first and only functioning

welcoming.

way, reclaiming all the materials

CURB LESSON:

Be loud. Be bold.

CITY WINERY, WEST LOOP, CHICAGO:

even counter-intuitive move of building an upscale, winecentric eatery in a blighted neighborhood on Chicago’s west side continues to stoke the fires of the city’s sizzling culinary scene. The former food distribution warehouse, now an elegant 33,000-square-foot behemoth boasting Chicago’s winery, is a testament to the enormously ambitious vision of owner Michael Dorf and design partner Phillip Katz. Like the grapevines that sprout in the restaurant’s spacious courtyard, the entire neighborhood is flourishing—more than 120 jobs were created as a result of Chicago City Winery’s debut.

The project pays homage to its roots in a completely original from the demolished building it replaced, and integrating them in the new construction.

“Sustainability is good

A FRENCH VINEYARD MAKES ITSELF AT HOME IN THE WINDY CITY

architecture,” says Katz, “and

Big defines City Winery, literally

and windows, wood beams,

re-purposing a building is one of the most sustainable ways to build community.” Everything from the metal industrial doors

masonry and brick were used, earning the project a highprofile award from the Urban Land Institute.

The 30-foot-high glass curtain wall is a street-level showstopper, enabling views of the inside’s sweeping ceilings and huge stainless steel tanks that connote the machinations behind fine winemaking. The signage extends the message, replicating the end of a wooden wine barrel. Outside, trellises draped with grapevines create a lush leafy wall to further heighten the vineyard connection. Every facet is designed to achieve “the visual impact of a French winery at first glance,” says Dorf.

While constant cleaning of the eye-catching glass wall is a must, along with cultivation of the courtyard landscaping to keep it a true green space, Katz says it’s those elements that are most critical to conveying the inspirational concept of City Winery. “A venue’s success relies on authentically conveying its core DNA,” he says. “People are attracted to what makes us special and unique, and take great pleasure in creating their own experience within all of the varied elements we offer—from live music to an inside view of the winemaking process to a fine dining restaurant.”

CURB LESSON:

Stunning isn’t

overrated. Stun the heck out of ‘em.

RUDY'S DRIVE-IN, LA CROSSE, WI:

CLEAN SWEEP FOR A COMMUNITY MAINSTAY In the heart of big snow country, Rudy’s comes alive when winter-weary Midwesterners are climbing out of hibernation.

Brightly colored neon signs effortlessly evoke a simpler era of Happy Days, when roller-

skating carhops zipped around delivering fries and hefty burgers on fluffy white buns.

Even the uncommon retro niche is no guarantee of a continuous stream of hungry hordes, however, and Gary Rudy, thirdgen restaurateur, keeps them coming back with fastidious attention to every aspect of his operation.

Conscious of competition on every corner, Rudy makes sure his eponymous restaurant literally outshines them all. His team’s maintenance checklist is exhaustive, requiring four to five hours each day before opening to thoroughly scour the picnic tables, sweep out the parking lot, scrub down the bathrooms, mop the floor, clean the windows and check every one of the 40 exterior menu housings. “We take a lot of pride in the fact that many customers tell us our bathrooms are cleaner than their own!” laughs Rudy. He’s also constantly eyeballing the outside to make sure it retains its well-groomed profile, freshly painted, with carefully tended flower boxes lining the walk.

“Curb appeal will get people in the first time,” says Rudy, “and new restaurants rightly spend a lot of money creating an inviting look outside and in.

But after that, you need to keep raising the stakes inside, by really knowing your customers and wowing them every time with superior food and service.”

Walnut burgers, chili dogs and root beer made fresh daily fill the bill neatly, as Rudy’s rolls into its 81st year.

CURB LESSON:

Nostaglia

works. Keep it clean, tidy, and welcoming. n

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meeting expectations

by Min Casey

Daily pre-shift meetings for front-of-the-house staff might seem like an inefficient use of time in the busy moments leading up to service, but advocates insist they’re golden opportunities to improve many aspects of the business, most especially customer service.

J

ohn Coletta lives, eats and breathes the mantra of ongoing improvement for

valued and cherished, well-served and fully

20 minutes every single day to connect with

satisfied with the total experience consume

his staff and move forward.

Quartino’s, a wildly popular and perennially

his thoughts and guide nearly every one of

“It’s a chance for the team to sense my

packed Italian restaurant in Chicago where he

his actions as a restaurateur. Over the years,

passion about the business, what we’re

is managing partner and executive chef. The

he has tried many tools but one of the most

doing here. And when they do, they’re likely

subtle dynamics of how to make guests feel

potent, he says, are pre-shift meetings, 10 to

to feel it as well,” he says. “We can all move

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forward from the same point.”

The restaurant, open for eight years, is more casual than starchy formal and so are

staff understands that their voices are welcome and encouraged. “No one is afraid to say what’s on their minds.”

the meetings that, for the front-of-the-house

Sure he uses front-of-the-house meetings

staff, precede each lunch and the dinner shift.

to introduce specials, talk about what’s new

Forget the idea of formulaic recitations of the

to the menu and comment on items that are

menu specials and how many reservations

not available, but Coletta goes into meetings

are on the books. Coletta guides meetings

with bigger goals in mind. “We discuss our

with personality and purpose. “I want them

success and our areas of opportunity, those

[the staff] to come away from the meetings

things that we could have done better,” he

and feel valued, like an integral part of the

notes. “And since I spent so much of my time

restaurant, and for them to get a true sense

thinking about how to make our customers

that we do this as a team.”

He believes in short—anywhere from 5 to 20 minutes—lively, interactive, and comfortable.

feel welcome, we focus on that, too.”

WHAT’S ON, WHO’S OFF

“They used to be called line-ups. The staff

Especially in busy, high-volume operations,

would stand in straight lines, just like in the

meetings are invaluable for quickly and

military. Then we thought, ‘why not let them

efficiently communicating the day’s news,

sit down.’ And after that, we thought, ‘how

says Howard Gordon, president of California-

about serving some food,’” Coletta explains.

based Gordon Restaurant Group and an

They’ve evolved to a point where the entire

industry consultant. “They can be as boring

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as what’s on the menu, which people didn’t

of guests, do whatever needs

show up for work and who will pick up the

to be done to make them feel

extra tables. But it’s really necessary to have

happy and ensure that they

them before every shift,” he notes. “It puts

want to come back. That to me is

everyone in the loop, on the same page.”

a successful meeting.”

If time allows, he adds, it makes sense to

“Part of the point is to get the team talking, anim engaging so that ated and doors open they arwhen the on and extroverte e totally d ready to interact with gu,es ts.”

bring out new menu items and specials to

JOVIAL BEGINNINGS

show how they look and taste, although

Meetings at The Kitchen in Sacramento,

practically speaking it doesn’t happen at

Calif., are so essential that the front-of-the

Even though brief post-shift meetings

every meeting. “Most importantly, it’s a time

house staff gets together both before and

are primarily used to recap the evening’s

to connect with staff on a personal level.

after dinner service, explains John Griffiths,

service, Griffiths notes that discussion of

That rarely happens once service starts.”

executive chef. The 54-seat, seasonally

the previous day often comes up during pre-

When Gordon visits Chicago, he often

and locally driven restaurant has just one

shift. “We encourage dialog from the staff

seating each night and a single, set menu

and they often talk about the night before,

and Steakhouse, the standing invitation

that is different every time.

especially successes and how problems

extended by owner Steve Lombardi. “It

Griffiths,

shakes things up with a new face and that’s a

general manager, beverage director and

good thing. I bring credibility and first-hand

sommelier, uses the pre-opening meetings

experience as a guest, a totally different

to focus on the menu, what it entails and

joins pre-dinner meetings at Gibsons Bar

perspective for them,” Gordon explains.

“Meetings are often about details, what’s necessary for the shift and then maybe a few questions. Staff doesn’t always get acknowledged, but it’s important to let them know they’re doing a great job and what it means to the guest experience.”

who

co-presides

with

the

to suggest wine and beverage pairings. He also describes any potential allergens of which servers should be aware so they can be communicated to guests. And because The Kitchen has an extremely high number of repeat and regular guests, details are shared about who will be dining with them

However it gets woven into the agenda,

that evening. “If someone has been here

Gordon

most

before, we review where they will be seated

important element of the meetings is the

and any particulars we learned from their

sense of culture they convey. “At the end,

previous visits,” he notes. “We want to

you want the staff to feel ready to take care

make sure the service team knows as much

notes

that

the

single

66 RFSDELIVERS.COM ISSUE 2, 2014

as possible.”

were handled. If someone did something really out of the ordinary, it’s a great time to highlight it,” he says.

Griffiths says that aside from simply communicating

information

that

is

pertinent to each evening’s service, pre-shift meetings serve another, more important function. “Part of the point is to get the team talking, animated and engaging so that when the doors open they are totally on and extroverted, ready to interact with guests.

It’s a jovial way to transition to service. You can really feel a different energy in the room after the meetings and that translates to our guests in a unique way.” n

Keeping in mind a few pointers will help to ensure that pre-shift meetings stay on track. n Rather than making them last-minute occurrences, schedule the meetings, ideally immediately prior to each daily shift, and make sure all employees know the time and place. n Hold meetings when attendees are on the clock and being paid. n Encourage participation from the entire group. n When an issue is raised that is best handled in another setting, quickly step in to get back on topic. If the issue needs to be addressed, don’t sweep it under the rug; let staff know that you heard them and will take it up at another time. n The same person presenting every time can be limiting. Chefs, managers and assistant managers all should be part of presentations. n Keep the tone light and energetic; focus on positive aspects—although don’t shy away from discussing service lapses and problems. Discuss solutions, and help the staff understand their power as problem solvers.

n Don’t use group meetings to address individual performance issues, and never single out anyone in a negative way. n Brevity is important. Anywhere from 5 minutes to 20 minutes is sufficient. n Food and beverage sampling need not be a daily event, but it is good to do when it makes sense. It helps introduce new menu items, builds excitement for them, and is a hospitable gesture. n Have in mind what you want to accomplish in each meeting and stay on topic—but don’t be deaf to other issues that the team might bring up. n Always end on an affirming, high-energy note. The staff will take that same positive vibe into their interaction with guests and with each other.

Reach out to your Reinhart Sales Consultant for more information.

The Eagle Ridge brand is available only through Reinhart.I S S U E

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BC

runch ocktails

Y

our eyes lit up at the news of your favorite restaurant finally getting around to starting a brunch program.

This is the spot, after all, that you’ve always wanted to linger in, but never found the time after lunch or dinner.

Brunch allows you the luxury of some extra time, but there’s only so much food you can eat. That’s where the cocktails come in. But then again, there are only so many Mimosas and Bloody Mary cocktails you can consume, which is why we consulted the experts on alternative brunch drinks to offer up plenty more options.

"We are all used to the ‘mimosa’ flavor profile when it comes to brunch cocktails,” says Lynn House, the national brand ambassador for the Kentucky-based Heaven Hill Distilleries’ PAMA®. “When venturing out of your comfort zone, what you want is a drink that is light, refreshing, somewhat acidic—that lends itself to brunch-style fare: eggs, pastries, fruits, delicately cooked veggies and such.

[My] cocktails are light and refreshing

68 RFSDELIVERS.COM ISSUE 2, 2014

by Audarshia Townsend

and don't weigh you down before embarking on the day ahead."

In addition to lighter libations, some people just want solid eye-openers in the manner of booze-infused coffee concoctions. For instance, Oregonbased Bendistillery®, the maker of Crater Lake gin, vodka and whiskey, has created an Iced Hazelnut Latte that’s ideal for sipping on a nice sunny patio. Just imagine how perfectly it would accompany a stack of buttermilk pancakes or biscuits and gravy.

For larger parties, especially those celebrating a bridal shower or milestone anniversary, a brunch punch like the Green Tea Cooler may be appropriate. Chicago-based mixologist and creator Revae Schneider says it serves up to 20 guests, “depending on how ‘boozy’ people are.”

Here are some of our favorite brunch cocktails from around the country.

“When venturing out of your comfort zone, what you want is a drink that is light, refreshing, somewhat acidic– that lends itself to brunch-style fare: eggs, pastries, fruits, delicately cooked veggies and such.“ –Lynn House

Buon Giorno!

Created by Sierra Zimei Seasons Bar and Lounge at Four Seasons Hotel San Francisco, CA

// INGREDIENTS // 1 ½ oz ½ oz. ½ oz ¼ oz

1 oz 2-3

SKYY® vodka Campari® Luxardo® honey pinch of sea salt prosecco cantaloupe chunks

// PREPARATION // Muddle cantaloupe chunks with honey and sea salt in a cocktail shaker. Add ice, SKYY Vodka, Campari and Luxardo and shake vigorously. Strain into Collins glass with crushed ice. Top with Prosecco and cantaloupe melon balls on a toothpick.

Ginger Apple Bubbly Created by Bendistillery Sampling Room Bend, OR

// INGREDIENTS // 2 oz 2 oz

Crater Lake Sweet Ginger Vodka bourbon sparkling apple juice

// PREPARATION // Mix vodka and bourbon in a champagne flute; top with sparkling apple juice. Garnish with an apple slice or peel.

ISSUE 2, 2014 RFSDELIVERS.COM 69

Love Letter Create by Adam Wilson Beretta San Francisco, CA

// INGREDIENTS // 1 oz Campari 1 oz freshly squeezed lime juice ¾ oz Cointreau ¼ oz maple syrup (1:1 with water) ¼ oz small hand grenadine •3 dashes of Peychaud’s Bitters

// PREPARATION // Shake. Pour over ice in highball.

Garnish with a lime zest.

Iced Hazelnut Latte Create by Bendistillery Sampling Room Bend, OR

// INGREDIENTS // 2 oz 2 oz 1 oz

coffee (dark brewed and chilled) Crater Lake Hazelnut Espresso Vodka Crater Lake Vodka

1 oz

half & half

// PREPARATION // Mix ingredients over ice in a cocktail shaker and shake well. Pure contents into a chimney glass over ice. No garnish needed.

For more brunch cocktail recipes, see page 101.

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BCocktails

loody Mary

by Audarshia Townsend

W

e need to discuss the state of the Bloody Mary.

At what point did this classic morning cocktail transform into a meal? It’s not uncommon for sports bars to offer DIY Bloody Mary stations, where guests choose all the ingredients that go into the drink as well as garnishes for the rim. Some people go overboard with toppings—which I guess is the point— but in this case it’s more about what they can pile on than anything else.

The same seems to be the case when some chefs proudly debut a version of the “ultimate Bloody Mary” on their

brunch menus. This time, the kitchen is in control of the ingredients, which we’ve seen vary from mini burgers and chicken wings to jumbo fried shrimp and spicy meatballs. It’s like the Leaning Tower of Pisa as these accompanying items strain against the skewers they’re placed upon.

What bothers me is that it’s no longer about the cocktail; it’s all about sensationalizing it. We need to get back to the basics of the Bloody Mary and respect it in all its glory. So we’ve gathered a few great examples that update the cocktail—without the hype.

Hail Mary // INGREDIENTS // 3 oz.

1 ½ oz. ½ oz.

1 dash

tomato juice Brugal extra dry rum lemon juice Worcestershire sauce celery salt ground pepper hot pepper sauce to taste horseradish to taste (optional) celery stalk or pickle spear for garnish lemon or lime wedge for garnish

// PREPARATION // Build liquid ingredients in a highball glass over ice cubes. Stir well. If you feel like trying a fun mixing technique, try rolling this one.

Add seasonings to taste. Garnish with a lemon or lime and celery or pickle.

For more Bloody Mary recipes, see page 101.

ISSUE 2, 2014 RFSDELIVERS.COM 71

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S E C T I O N

W

e say pass it on to rum — the sometimes clear, sometimes colorful spirit making a comeback in large fashion.

It’s All About

RUM

This Season

OK, vodka.

r fun long You’ve had you ’s finally enough, and it e torch so time to pass th irit gets another great sp the spotlight.

by Audarshia

Townsend

Rum will be the next spirit category to explode worldwide.

72 RFSDELIVERS.COM ISSUE 2, 2014

If you recall, rum briefly enjoyed resurgence during the mojito craze more than 10 years ago. I’ll admit that I got caught up in the madness; everywhere I went I ordered a mojito. But matters got a bit out of hand when a number of rum brands introduced flavored rums. Then we were drinking banana-, coconut-, pineapple- and even sour apple-flavored mojitos.

When that scene ran its course, everyone went back to vodka. And all those doggone vodka cocktails. But for the last several years, serious bartenders have been working on a plan to bring rum back — this time respecting the spirit in all its glory.

“Rum will be the next spirit category to explode worldwide,” predicts Juan Campos, the brand development manager for Brugal® Americas, whose home base is in the Dominican Republic. “With the boom of mixology programs, more bartenders are open to using rum [in cocktails]. You’ll find at least one or two rum-based drinks on any respectable bar menu.”

He adds that the growth of Hispanic populations in the United States has also helped the spirit expand, and he foresees that expansion to continue for the next 10 years. His top three markets are Miami, New York and Texas (Austin, Dallas, Texas), with Chicago and the West Coast (Los Angeles, San Diego, San Francisco) close behind.

What makes rum so appealing is its versatility and intensely vibrant personality. Light rums, which are clear in color, are lighter and drier in flavor. They’re aged to up to one year. Darker rums, which are aged longer, boast luscious layers of flavors. Just take a whiff (once you’ve got a nice amount in snifters) of both and you’ll notice some immediate characteristics: Light rums typically offer floral and fruity notes, while you’ll get the likes of caramel, chocolate, coffee and tobacco on the nose when sniffing their elder siblings. Those differences also come in play when it comes to pricing. Lighter rums range $10-$45, and darker rums range $12-$100+.

Three Dots created Treasure Chest No. 1, a $385 punch that’s topped off with Dom Perignon and served in a treasure chest. It serves 10 to 12 guests and is without a doubt the most expensive rum punch in town.

When Campo visits New York, he hits up Greenwich Project in the West Village, which re-invented the Tom Collins by using Brugal Extra Dry Rum. Bartender John McCarthy calls his concoction “Pedro Collins,” adding fresh lime juice, simple syrup and an infusion of cardamom syrup. It’s served in a rocks glass.

Light and dark rums both use real sugar cane from whence they originated (typically Barbados, Dominican Republic, Guyana, Jamaica or Trinidad), so they’ll already be sweet to the taste. With aged rums you’ll also taste hints of black pepper, banana and exotic spices. Just think about the possibilities when it comes to utilizing these spirits!

“Because rum is so different it gives you the opportunity to play around with it and come up with different recipes,” says Campo, who is charged with training and education of Brugal in the States.

During his travels to promote the brand, Campo has mostly observed the bartenders with whom he works putting rum-based spins on classic cocktails.

“We are re-inventing cocktails that were originally based with vodka or gin, such as the Cosmopolitan and Bloody Mary. When you make them with our rums, they are neutral and have fantastic results.”

During a recent promotion at a popular weekly brunch party in New York, Campo’s team replaced vodka with Brugal’s Extra Dry White Rum for Bloody Mary cocktails. Guests were encouraged to add a host of fresh ingredients at a Bloody Mary station, creating the ultimate breakfast cocktail.

“People are into ‘premiumization’ when it comes to cocktails,” he adds. “They want the freshest ingredients (and premium spirits) and they are willing to pay a little bit more.”

Campo’s also elated to see more tikiinspired tipples on menus in Chicago. For example, standing tall among high-concept cocktail lounges like The Aviary and The Violet Hour is Three Dots and a Dash—an updated Polynesian-themed tavern. Situated in the heart of the trendy River North neighborhood, Three Dots draws hour-long waits to get in. Its visionary, Paul McGee, was also named the top bartender in Chicago of 2013 by the Chicago Tribune.

In addition to classic rum-based offerings such as the Mai Tai, Planter’s Punch and Jungle Bird,

WHERE TO GO FOR RUM! DISTILLED NY

RUMBAR

211 W. Broadway, NYC 212-601-9514

Shore Club South Beach 1901 Collins Ave., Miami Beach 305-695-3100

FEMME DU COUPE BESPOKE COCKTAILS & BAR STYLING

THREE DOTS AND A DASH

777 N. Michigan Ave., Chicago 773-916-6070

435 N. Clark St., Chicago 312-610-4220

GREENWICH PROJECT 47 W. 8th St., NYC 212-253-9333

B E V E R A G E

S E C T I O N

RUMMY

RECIPES

Here are a number of cocktails – including “Pedro Collins”– you can make on your own.

DODO BIRD PUNCH

BASIL DAIQUIRI

Created by Revae Schneider, Femme du Coupe (Chicago)

Created by John McCarthy, Greenwich Project (NYC)

INGREDIENTS 1 bottle of Pink Pigeon Rum 12 oz or 1 ½ cups fresh squeezed lemon juice 9 oz

simple syrup

3C

water

10

strawberries

30

mint leaves

METHOD Cut tops off strawberries and discard. Muddle remaining strawberry and mint pieces in the bottom of the punch bowl, add rum, lime, water and simple syrup. Fill bowl; add lots of ice, stir to mix up strawberry and mint with liquid ingredients. Add ladle, serve and enjoy.

INGREDIENTS 2 oz Brugal extra dry rum 1 oz

fresh lime juice

¾ oz

Demerara syrup [Equal parts raw sugar & water]

five basil leaves

1 dash orange bitters METHOD Combine all ingredients in shaker and shake. Double strain over fresh ice in a rocks glass; garnish with fresh cracked black pepper and a basil leaf.

WANDERLUST Created by Micaela Piccolo, Distilled (NYC) INGREDIENTS 2 oz Brugal extra dry rum ½ oz

fresh lime juice

½ oz

pineapple juice

½ oz

Velvet Falernum

1 dash Pimento bitters METHOD Shake all ingredients with ice; strain into a rocks glass.

PEDRO CARDAMOM COLLINS Created by John McCarthy, Greenwich Project (NYC) INGREDIENTS 1 ½ oz Brugal® extra dry rum ½ oz

Cardamom syrup

¾ oz

fresh lemon juice

METHOD Shake and strain into Collins glass with ice. Fill with club soda; garnish with a lemon wheel.

74 RFSDELIVERS.COM ISSUE 2, 2014

PERKS OF BEING AN ELDERFLOWER Created by Micaela Piccolo, Distilled (NYC) INGREDIENTS 2 oz Brugal extra dry rum 1 oz

Elderflower liqueur

¾ oz

fresh lime juice

1 dash lavender bitters METHOD Shake all ingredients with ice; strain into a rocks glass.

ISSUE 2, 2014 RFSDELIVERS.COM 75

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S E C T I O N

Summer is right around the corner—and restaurant patrons will flock to patios to enjoy lighter fares, catch some rays, and swipe a couple beers for good measure. Those beers, traditionally summery and citrusy finishes, aim to quench thirst, cool off the sunny days, and wash down delicious foods—whether it’s a salad, fish tacos, or grilled favorites like chicken, hamburgers, and hot dogs.

To prepare for this prime beer-drinking season, the following list of beers will surely satisfy everyone’s taste buds: LEINENKUGEL’S® SUMMER SHANDY® ABV 4.2%

Cascade, and Warrior hops, giving it an intense citrus aroma and a crisp, hoppy finish.

Setting the standard for summer beverages starts with a Leinenkugel’s Summer Shandy. As a refreshing mixture of beer and lemonade flavors, Summer Shandy is sure make any sunny summer day that much better.

www.3floyds.com

www.leinie.com

Although this is a year-round brew, the 60 Minute IPA offers a citrusy hop character and is a perfect session beer for hardcore enthusiasts. It gets its name from the 60-minute hop boil during the brewing process. Dogfish Head suggests spicy foods, pesto, grilled salmon, and pizza for food pairings.

THREE FLOYDS ALPHA KING™ ABV 6.66% As the Munster, Ind. brewery’s flagship beer, the Alpha King puffs its chest with a deep amber appearance and creamy head.

This ale is brewed with Centennial,

76 RFSDELIVERS.COM ISSUE 2, 2014

DOGFISH HEAD 60 MINUTE IPA ABV 6.0%

www.dogfish.com

SAMUEL ADAMS® SUMMER ALE ABV 5.3% This seasonal from the nation’s largest craft brewery is a perfect summer companion, especially for Sam Adams seasonal loyalists. With a hint of lemon and pepper, this American wheat ale provides citrus notes with the right spices for summer days. www.samueladams.com

BOULEVARD BREWING CO. 80 ACRE HOPPY WHEAT ABV 5.5% This crafty hybrid delivers a hoppy aroma of an IPA and the refreshing taste of a wheat beer. With this unique profile, the Hoppy Wheat is perfect for summer and pairing with light favorites – chicken, pork chops, fish, and salads.

ing und eat o r a t f i r. tural sh s the ba e d The cul u l c n e nking i e—mor r o and dri m t c e , ers exp ntation e m i Custom r e p x t! , more e citemen choices more ex

60%

of Americans drink alcohol at least occasionally*

www.boulevard.com

SIERRA NEVADA® SUMMERFEST® ABV 5.0% This seasonal lager is crisp, golden, and delicious for the summer months.

Floral hops with complex malt and hints of spice. A bottle of Summerfest is complemented perfectly with chicken, sushi, salads, and sausages.

this lans for p r u o y er hart Whatev ry, Rein o g e t a c .” nt t better i o importa d “ o t source and is your s to exp u h t i w ing gs runn Partner n i h t p e s, ke profits. t offering s o o b ly, and smooth

www.sierranevada.com

Ask your Reinhart Sales Consultant for more information on our Bar Guide! *Gallup Consumption Habits poll 2013, gallup.com

ISSUE 2, 2014 RFSDELIVERS.COM 77

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Dogfish Head: A Tasty Double Threat

by Dave Salvi

S

ince the dawn of civilization, a symbiotic relationship of food and drink has provided sustenance, creativity, and molecular exploration. It may have started with simply drinking water and juice with hunted and gathered nibbles at the table, but years of evolution propelled our minds (and palates) to expand the relationship and find its truest potential.

Dogfish Head Brewery, founded in 1995, is an innovator for the food/drink relationship in an effort to make life easier for chefs and more delicious for patrons. Restaurant Inc spoke with Sam Calagione, founder of the Milton, Delaware, brewery, to gather his thoughts on their beer-centric foods—

Head’s food products.

After a year of perfecting the recipes for their products, Dogfish Head’s biggest challenge is now in their wake. Calagione

to complement their food-centric beers.

wanted to sell an all-natural, fresh-

BRATWURST? MORE LIKE BRAT-BEST

was obvious, but not dominant. With

tasting product with beer flavor that people becoming more mindful, he

The reason to push food is simple to

explains, of what they eat and drink,

Calagione: “We see an opportunity to

they are looking for things to excite

amplify this discussion of the creativity

their palates.

and unique mix of ingredients that

TRADITIONAL BRATWURST: Made with Belgian dark ale, Raison D’Etre Like their craft beer brewing process, Dogfish Head used the same approach of exciting flavors and creativity with their food portfolio. The brat line-up is

Just reading the names of the

supplemented with Hard-Tack Chowder

different brats offered through

(clam chowder) and Hop-Pickle. And

Dogfish Head’s food program should

he’s not bashful to say, “Make it your

mix, anchored by their bratwurst

tantalize the taste buds [and their beer

own.” Calagione encourages kitchens

options, kitchens won’t have to

ingredient friends]:

to augment dishes with their products

craft beer has brought.” He loves to see beer used as an ingredient in the kitchen. With Dogfish Head’s product

fiddle around with beer as a separate ingredient. Their products are infused with beer and offer a special element of flavor without the fuss.

“You get beer as an ingredient,

and explore all the options – it’s the SPICY ESPRESSO BRAT: Made

only way to find the right flavor for

with Dogfish’s Chicory Stout

your restaurant.

GREEK FETA BRAT: Made with Dogfish’s Midas Touch ale

but may not have the time, space, or resources to cook every item from

HEIRLOOM ITALIAN BRAT:

scratch.” Calagione says is one of the

Made with a beer/wine/mead hybrid,

ancillary benefits to using Dogfish

Midas Touch

78 RFSDELIVERS.COM ISSUE 2, 2014

Scan the QR Code to read more beer-centric foods to pair with food-centric beers.

ALL ABOARD THE CRAFT BEER FREIGHT TRAIN

FOOD & BOOZE IN THE BLOOD

If you haven’t heard, craft beer is kind of a big deal. With another increase in U.S. beer market share, leaders of the craft beer world, like Dogfish Head, live in their laboratories to concoct more interesting flavors and signature styles. Operators shouldn’t be looking for this trend to die, either. An investment in this movement, if only a tap, would be wise.

It’s only natural for Sam to want to see a growing food business. After all, Sam’s Italian blood is filled with passion for this symbiotic relationship.

“Craft beers push excitement. People are excited about what’s happening inside the bottle, not just the marketing and hyperboles happening outside of the bottle,” Calagione says.

As with food, people aren’t afraid to pay a marginally higher premium for a premium product like crafted brew. Operators can take baby steps, Calagione notes. There’s no need to hit yourself over the head with a full bevy of craft beer taps at your bar. Customers that are not raging beer geeks can still enjoy more “tame” styles – like light IPAs, Belgium wheats, and fun seasonal brews.

Sam’s great-grandmother, Mariah, owned a grocery store in Milford, Massachusetts in the 1930s, serving her famous Italian sausage recipe (used for Dogfish Head’s Heirloom Italian brat!). Italian sausage buyers were treated to a free jug of wine (illegally, as Sam explained with a laugh) made by Sam’s great-grandfather. Needless to say, they were the neighborhood’s favorite grocer.

Food, beer, and benevolence – not a bad combo!

For Dogfish Head and their future, it is business as usual. Or as Calagione puts it: “We’re going to keep putting the ‘mental’ in experimental and the ‘where’ in Delaware.” n

ISSUE 2, 2014 RFSDELIVERS.COM 79

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Not Just for Sundays, Brunch Steps Up and Takes Over

by Mindy Kolof

I

t’s impossible not to love a meal that lets you sleep in, dine leisurely on

Bloody Marys also get top billing at the Dublin Square Irish Pub and Eatery,

enormous quantities of meats and sweets, commune with family and

where the Sunday Funday Blood Bar and Brunch is gaining ever larger

friends, and quaff it down with socially acceptable pre-cocktail hour

numbers of enthusiastic imbibers. Credit goes to co-owner Matt Boshcka,

alcohol. So much more than just a breakfast postponed, brunch is ready

who carved out his own distinctive niche with one of the first Bloody Mary

to spread its perfect abundance well beyond Sunday.

bars in the La Crosse, Wisconsin area. The 20 different vodkas are just the

There’s plenty of opportunity beneath those creamy eggs: a recent

beginning. There’s also Bloody Mollys made with Irish whiskey, Bloody

Technomic MarketBriefing shows nearly 9 out of 10 consumers surveyed eat brunch out at least occasionally, and not just on Sundays. Saturdays are becoming ever more popular (40% and growing) and everyone’s looking to mix it up: while the traditional bacon, ham, eggs, juices and fruit remain

Marias with tequila, Red Snappers with gin—more than enough variety for Boshcka to assuredly say, “patrons can be very creative.” He’s not stinting on the food, either—keeping the menu fresh with authentic oddities like the Oscar Wilde breakfast, a Dublin treat complete with banger sausages, bacon,

firmly entrenched as boffo brunch choices, many diners revealed a taste

eggs, breakfast potatoes, tomato, and slices of Irish soda bread.

for the more adventurous, “creative egg dishes” and specialty items. All

So brunch at a pub works? “Absolutely,” says Boshcka. “People are dining

of which led Technomic to recommend adding regional and ethnic spins to

out more these days, and it’s a great opportunity to get them in early.”

build excitement and incremental sales.

The proof is in the Mojo Pulled Pork and El Hangover Burrito currently working their magic at the Velvet Cactus in New Orleans, where chef JP Roots went full-on creative with his Mexican-inspired brunch menu on Saturday and Sunday. Transforming the restaurant’s smoked pork tacos into a brunchier eggs benedict dish, topped with

“You look forward to it in a way you don’t with other meals because the elements of community and friendship make it much more special. It’s one of the most purposeful meals you can eat together.”

“A great Bloody Mary is what gets me in the door,” agrees Julia Pandl, who spent her formative years and beyond serving up brunch at her father’s Milwaukee-based restaurant, recounted in her newly published book Memoir of the Sunday Brunch. But it’s the whole package that appeals to Pandl: “real

–Julie Pandl, Author, Sunday Brunch eggs, bacon, sausage, a slab of prime

roasted red pepper hollandaise, a confirmed

rib or tenderloin tips, pancakes, fruits,

winner. Serving it up with chipotle cheese grits, already a popular dinner

lots of sweet desserts; you need a little bit of everything.” Her litmus test for

side…genius! “It’s all about cross-utilization,” says Roots. “We made brunch

a great brunch: “You need to go home and lie down afterwards,” she laughs.

items that work with our current line-up of burritos, enchiladas and tacos,

Years of being on the other side of the buffet station have given Pandl a

and just added one new station for the egg preparation.” These include the

real appreciation for the virtues of brunch, which she calls the original slow

Mexican Scramble (featuring chorizo sausage), and Enchilada Con Huevos.

food. “Everyone sits down and takes their time at brunch,” she says. “You

Knowing his customers are not big fans of the morning joe, he lures them

look forward to it in a way you don’t with other meals because the elements

in with the habanero-infused Velvet Bloody Mary or Cristalino champagne-

of community and friendship make it much more special. It’s one of the most

based Mimosa for milder tastes.

purposeful meals you can eat together.”

80 RFSDELIVERS.COM ISSUE 2, 2014

Brunch Up: This Meal’s Getting Bigger & Better The after-church brunch crowd Almost 56% of 50% of 25-to- responds to promos Americans aged 18 to 34 eat brunch at least once a week at restaurant or home.

34-year-olds see brunch as a meal that includes friends.

that help their church or charities; students respond to a volume discount.

CONSUMERS WANT TO SEE A MIX OF FAMILIAR & UNFAMILIAR FOODS:

75% bacon, sausage & ham | 67% fresh fruit 53% creative egg dishes | 45% juice | 43% coffee Source: Technomic, American Egg Board

Beloved Brunch:

A Short, Affectionate History 1895: Englishman Guy Beringer becomes the patron saint of breakfast lovers everywhere when he coins the word in a Hunter’s Weekly article, introducing the concept of a leisurely meal on Sundays to replace the traditional postchurch ordeal of heavy meats and savory pies. He nails the appeal of brunch perfectly, calling it “cheerful, sociable and enticing. It is talk compelling.

It puts you in a good temper, it makes you satisfied with yourself and your fellow beings, it sweeps away the worries and cobwebs of the week.”

1896: Punch, the National Lampoon of its day, makes sport of Beringer’s article and plays around with the ‘excellent portmanteau’ word, asking, “why not blunch? Or if later in the day, why not bupper?”

1924: America gets in the brunch game, as Mrs. Ida Allen, “the Nation’s Homemaker,” defines the tight guidelines in her book Cooking Menu Service.

1931: Now in vogue on the West Coast, the Los Angeles Times calls brunch an “eleven-o-the-morning social event, a repast wholly new and distinctive.”

On their table: baked stuffed squab and "balloon potatoes".

1934: The Bloody Mary debuts at New York City’s St. Regis Hotel, and becomes a brunch staple and well-known antidote to the common hangover.

Mimosas and Bellini debut in the 1930s.

1944: Mom’s the word, as Mother’s Day brunches hit the circuit, promising the head cook a much-anticipated break from the kitchen.

1998: Bobby Flay disses brunch in The New York Times, saying “Chefs hate cooking it and they hate thinking about it. Saturday night tends to be the busiest of the week and they’ve probably gone out to have a few drinks afterward.

Suddenly it’s Sunday morning and you have to come in and cook eggs.”

Iced Tea is now the 2nd most ordered beverage in foodservice and remains one of the most profitable overall menu items, so it’s important to serve the best!

Trescerro Teas are carefully selected and packed to ensure they deliver the color, body, and flavor customers demand.

Scan the QR for a FREE Sample!

2010: Relax, brunch lovers, he didn’t mean it personally: in 2010, Bobby Flay premieres his show Brunch @ Bobby’s on the Cooking Channel, featuring his “greatest passion: cooking brunch.”

ISSUE 2, 2014 RFSDELIVERS.COM 81

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882 2 R R FS FD SD E LEILVIEVRESR.S C.OCM O MI S S I SUSEU2E, 2 0 , 1240 1 4

Food Fight!

Welcome to the Second Edition of Food Fight!

—Mediterranean style. Our chefs hit the ground running and produced a fun stockpile of recipes for readers. The truest cooks of this region, the grandmas, would be proud.

In the following pages, you’ll find several fun Mediterranean-inspired “street” dishes that can easily be added to anyone’s culinary repertoir e. Our chefs provided ingredients, preparation instruct ions, food costs, and suggested price—along with elaborate visuals. Enjoy!

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Grilled Chicken Souvlaki Ingredients 8 oz

chicken tenderloins (cut into 1" pieces)

2 oz

Villa Frizzoni EVO

4 ea

cherry tomatoes

1

Spanish onion (1" pieces)

3 tsp

Culinary Secrets Italian seasoning

2 Tbsp

lemon juice

2 Tbsp

red wine vinegar

2 each

bamboo skewers

to taste

salt & pepper

Preparation 1. Combine chicken, olive oil, red wine vinegar, lemon juice, Culinary Secrets Italian seasoning, salt and pepper in a container.

2. Cover container, place in refrigerator and marinate for at least 2 hours.

3. Preheat Grill.

4. Soak skewers in water for 1 hour. Thread meat onto skewers, alternating with onion and cherry tomatoes.

5. Grill over medium/low flame about 10 minutes or until done.

Approx. Cost: $2.04 Profit: $5.91 suggested menu price:

$7.95

Winter Issue 2014 FOOD FIGHT! CHAMPION Chef Jeff Merry!

In a landslide vote, Chef Jeff Merry won the first-ever Food Fight! in our 2014 Winter Issue. Congratulations, Chef Jeff and keep cookinâ&#x20AC;&#x2122;!

Recipe provided by Chef Jeffrey Merry | Reinhart Boston 84 RFSDELIVERS.COM ISSUE 2, 2014

Dolmades Ingredients 4 oz

couscous

7 oz

jumbo yellow onion

1 lb

ground lamb

1/4 oz

parsley curly fresh, chopped

1/8 oz

mint fresh, chopped

10 oz

grape leaves in brine

2 Tbsp

salt, coarse kosher

4 Tbsp

olive oil

4 Tbsp

juice lemon

5 oz

feta cheese

5. In a separate pot, brown the ground lamb, and onion.

Drain the mixture. Combine the ground lamb with the salt, olive oil, lemon juice, couscous, cumin, mint and parsley.

6. Once the grape leaves are cool enough to handle, place the lamb mixture (approximately 1½ Tbsp) in the middle of each leaf and roll into a “cigar” shape, tucking the sides in.

7. Once assembled place the dolmades in a perforated pan and steam approximately 30-40 minutes.

8. Transfer the stuffed grape rolls to a serving dish. Serve chilled or at room temperature, garnished with lemon wedges or tomato and red onion salad. Serve with Yogurt Cucumber Sauce.

Preparation 1. Boil 3 cups of water.

2. Remove the stems from the grape leaves. Pull the grape leaves apart and set in a bowl.

3. Pour the boiling water over the leaves and let the water sit 10 minutes so that leaves become soft and workable.

4. In a sauce pot boil 1/2 cup of water. Add the couscous, cover and remove from heat. Let couscous sit 5 minutes and stir with a fork to fluff.

Approx. Cost: $1.31 Profit: $4.68

suggested menu price:

$5.99

Recipe provided by Chef Paul Young | Reinhart Milwaukee All pricing/costing for the Food Fight Recipes are approximate. Local pricing & products may vary by division.

ISSUE 2, 2014 RFSDELIVERS.COM 85

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Which recipe is your favorite?

Submit your vote to magazine@rfsdelivers.com.

The winner will be showcased in our 2014 Spring Issue with a special message from the winning chef!

Fine print: One vote per person. Votes can only be submitted via email to the above address. There are no prizes attached to the contest â&#x20AC;&#x201C; for the passion of food!

Roasted Lamb Chops Ingredients 18 oz

lamb rack

1 1/2 oz

oil olive pomace, to sear lamb rack

1 oz

Dijon mustard

2 oz

panko bread crumbs

2 oz

butter blend Euro style solid, melted

1/4 oz

thyme leaves, finely chopped

1/8 oz

parsley, wash & trim, finely chopped

1/8 oz

garlic, chopped, for breadcrumb crust

1/8 oz

ground black pepper, for lamb and crust

1/8 oz

salt, coarse kosher, lamb and crust

2 oz

red wine demi reduction

Preparation

Prep Time: 25:00

1. Pre-heat oven at 365Ë&#x161;F; then season lamb rack with kosher salt and pepper and pan sear in pan with olive oil in skillet on mediumhigh. Brown for 2-3 minutes; then set aside and let lamb rack rest.

2.In separate bowl, mix melted butter, thyme, parsley, panko bread crumbs, salt and black pepper.

3. Spread Dijon mustard on lamb rack; then press breadcrumb mixture on rack. Put lamb rack on a small sheet pan and put in oven for 6-7 minutes until desired internal temp is reached.

4. After the rack is done to desired temp, take out and let it rest for 2-3 minutes; then slice into chops.

5. Sauce with red wine reduction.

Approx. Cost: $11.71 Profit: $24.29 suggested menu price:

$36.00 Recipe provided by Chef Demetrio Marquez | Reinhart New Orleans

86 RFSDELIVERS.COM ISSUE 2, 2014

All pricing/costing for the Food Fight Recipes are approximate. Local pricing & products may vary by division.

Bunuelos de Bacalao a.k.a. Salt Cod Fritters Ingredients 1 lb 2 lb 1 tsp 4 2 Tbsp 4

salt cod Russet potatoes, scrubbed and quartered smoked Spanish paprika garlic cloves, minced parsley, chopped egg yolks chorizo sausage (for plating) lemon olive oil citrus mix microgreens

Arbequina olive sauce (see recipe to right)

Fritter Preparation

Arbequina Olive Sauce Ingredients 2C

Arbequina olives, pitted

1/2 bunch fresh parsley 1/2 oz

fresh thyme

3 Tbsp

sherry vinegar

1

lime, juiced

1 oz

shallots, minced

1/2 oz

garlic, minced

8 fl oz

chicken stock

Preparation 1. Sweat garlic and shallots until translucent. Deglaze with lime juice, sherry vinegar and chicken stock. Bring to a simmer and add olives; simmer for 10 minutes.

1. Soak salt cod in cold water overnight. Rinse cod, and add fresh water and bring to a boil for about 30 minutes.

Drain cod, cool and purĂŠe, reserve in refrigerator.

2. Separate the olives from the liquid and add to a blender. Return 1/2 of the liquid and blend until pureed.

Add remainder of the liquid to obtain desired consistency.

Season to taste with salt and pepper.

2. Boil potatoes until tender, drain and dry. Pass cooked potatoes through ricer while hot and allow to cool. Add paprika, minced garlic and parsley to the potatoes as they cool.

How to Assemble

3. Mix egg yolks into all other ingredients, including the salt cod, and reserve mixture in the refrigerator.

Approx. Cost: $6.78 Profit: $9.21

1. Drop 2 oz. portions of the fritter mixture into a 350Ë&#x161;F fryer for about 6 minutes or until golden brown.

2. Slice chorizo sausage thinly and arrange on the plate.

Place fritter on top of chorizo. Finish with olive sauce on the side or drizzle with lemon oil and top each fritter with small amount of microgreens.

suggested menu price:

$15.99

Recipe provided by Gourmet Food Group ISSUE 2, 2014 RFSDELIVERS.COM 87

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Shrimp skewers Ingredients

Preparation

1 oz

artichoke heart quarters

1 oz

fresh mozzarella balls

1. In a hot pan add half the olive oil and tomatoes. Season with 1 tsp. salt and black pepper.

½ oz

grape tomatoes

2. Cook for 1 minute or just until the tomatoes are blistered.

½ oz

black kalamata olives, pitted

2 oz

cooked black tiger shrimp, p&d

2 oz

green manzanilla olive, sliced, w/o pimento

3 oz

oil olive

2 Tbsp

salt, coarse kosher

1/8 oz

oregano leaves

¾ tsp

ground pepper, black

1/8 oz

garlic, chopped

Approx. Cost: $1.03 Profit: $4.96

3. Remove from the heat and add the minced garlic.

4. In a bowl combine the olives, artichoke hearts, tomatoes, shrimp, oregano and remaining salt. Stir well and refrigerate for at least 30 minutes. This will let the flavors marinate the product.

5. Skewer ingredients one at a time on 3 skewers.

6. Serve over tabbouleh [see page 102 for recipe).

suggested menu price:

$5.99

Recipe provided by Chef Paul Young | Reinhart Milwaukee 88 RFSDELIVERS.COM ISSUE 2, 2014

Want to participate in the next Food Fight?

Would you like to test your kitchen brass with peers across Reinhart Country? Contact Restaurant Incâ&#x20AC;&#x2122;s editorial team (Page 5) for more information. Your recipe may be the next one weâ&#x20AC;&#x2122;re praising!

Gluten Free Flat Bread Ingredients 1

gluten free pizza crust, 8" x 10.6", 2 per pk

1 oz

sun dried tomato pesto

1 tsp

smoked paprika

1 oz

chorizo sarta sausage

1/8 oz

basil blend microgreens

1 oz

white anchovies (boquerones),

cured in vinegar, packed in oil

Preparation

1. Top the pizza crust with pesto and sprinkle with smoked Spanish paprika, then bake at 350 degrees for 6 minutes.

2. When pizza comes out, top with thinly sliced Chorizo then with the microgreens.

3. Finish the pizza with 4 anchovies and a few drops of the anchovy oil, then cut into 4 pieces.

Approx. Cost: $10.56 Profit: $11.44 suggested menu price:

$22.00

Recipe provided by Gourmet Food Group All pricing/costing for the Food Fight Recipes are approximate. Local pricing & products may vary by division.

ISSUE 2, 2014 RFSDELIVERS.COM 89

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BB EE VV EE RR AA GG EE

Taking Get Global:Comfort Food to the Next Level with Sides That Transport

Fresh Produce

by MARKON®

Let’s face it: Dining out is no longer about simple nourishment. No matter the foodservice segment or price point, today’s savvy diners want an experience to accompany what they eat. Bold flavors, vibrant colors, varied textures, and healthy ingredients are all part of the necessary package, but so too is a little je ne sais quois, an X factor, a little something extra that pushes the dish from

by MARKON® ho-hum to “I have to have that!”

Using on-trend ingredients and techniques might seem a risky investment when the tried and true menu items appear to make customers happy. That’s why experimenting works especially well in the side dish department. By pairing new flavors with familiar entrées, diners are more inclined to order something new and different. Once you establish your menu as a combination of dependable dishes and adventurous eating, word-of-mouth will follow.

Pickled vegetables like bell peppers, carrots, jalapeno peppers, cucumbers, and string beans are healthy, flavorpacked appetizers.

90 RFSDELIVERS.COM ISSUE 2, 2014

Eggplant, Tomato & Bulgur Wheat Salad

Usage Ideas:

Pairing Produce with Spring Light Fare n Sour flavors top the trends, launching the rebirth of pickling. Serve house-fermented pickles made with Ready-Set-Serve® (RSS) Carrot Sticks, Markon First Crop® (MFC) Jalapeno Chile Peppers, green beans, wax beans, and of course, MFC Cucumbers. Serve these crunchy, slightly bitter bites with rich foods like burgers, barbecued meats, and fried chicken for a trip straight to the American South. n Ancient and hearty grains continue to top the charts. Substitute this North African/ Mediterranean-inspired salad for French fries with sandwiches and soups. The on-trend bulgur wheat, umami-esque eggplant, and tangy tomatoes boast more vitamins and healthy fiber than fries, yet provide more substance than a lettuce-based salad. n For those who want the crunch of something fried, why not offer the flavor of India in triangular samosas? These potato and peastuffed packages are accented with mild curry flavors and combine crisp exteriors with tender, comforting fillings. n Noodles are another great option for nonlettuce based salads. Ramen, lo mein, udon… these Asian favorites combine the familiarity of pasta with the excitement of the Far East. Try tossing soba noodles with a spicy Thai peanut sauce, crunchy RSS Carrot Matchsticks, zesty RSS Washed & Trimmed Green Onions, and bites of tofu or chicken. n Wow customers when their order arrives with the vibrant pop of purple in an heirloom spinach pasta salad. With Mediterranean accents like fried Halloumi cheese, MFC Tomatoes, RSS Lemon Juice, and RSS Peeled Garlic, this side transports diners straight to the island of Cyprus.

Hearty and delicious, this bulgur wheat salad gets earthiness from eggplant, sweetness from tomatoes, and zest from fresh basil. Great with burgers and sandwiches.

Heirloom Spinach Pasta

Take this classic dish to a vibrant level with colorful green and magenta ingredients.

Soba Noodle Salad w/ Carrots & Peanut Sauce

This Thai-inspired cold noodle salad combines RSS Color Shred Organic Carrots with zesty green onions, buckwheat pasta, and spicy peanut sauce, and works as an entrée or accompaniment to grilled meats.

Potato-Pea Samosas with Cilantro Chutney

Crunchy on the outside, tender on the inside, samosas are an on-trend Indian appetizer making the crossover to mainstream menus.

Watermelon, Mango, Mint & Red Onion Salad

n Summer is a great time to highlight fresh fruit on the side. Crisp watermelon and sweet mango are both great foils for spice-rubbed steaks and saucy ribs. Give the produce a Greek spin by tossing with Feta cheese, MFC Mint, and MFC Red Onions.

Packed with complex flavor and nutritious vitamins, this fruit salad blends colorful watermelon, mango, onions, and mint.

ISSUE 2, 2014 RFSDELIVERS.COM 91

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Into the Mouths

OF BABES

CHILDREN ARE NOT KIDDING AROUND: They Want Tasty, Healthy, Trendy Food, and They Want It Now

by Mindy Kolof

“If you’re going to have a kids menu, don’t make it just about chicken nuggets and macaroni and cheese. You have to provide an enjoyable experience for both kids and adults — memorable, delicious, healthy and different.”

Wise words, but not from an experienced restaurateur or veteran industry consultant. This sage advice is courtesy of Haile Thomas, a 12-year-old youth health advocate boasting an extraordinary resume the equal of experts three times her age.

92 RFSDELIVERS.COM ISSUE 2, 2014

D

riven by a passion to empower healthy eating habits among her own generation, she’s already served as a vocal board member of Alliance for a Healthier Generation, hosted two online cooking shows for kids, cooked with Rachael Ray on the Food Network™, had her black bean and corn salad recipe enjoyed by Michelle Obama, and helped Hyatt Hotels® redefine its kid’s menu. Grown ups may have been a bit tone deaf at first, but they’re hearing Thomas’ message loud and clear now.

Made to Order KID FRIENDLY MENUS THAT PARENTS CAN LOVE Pros offer tips on stepping up your menus’ kid appeal:

• • •

“All customers should be treated equally,” she says unhesitatingly when asked what restaurant operators should know. “Don’t give adults the fancy cheeses and the kids Velveeta®.

Provide healthy options that will expose kids to different foods and expand their palates.”

To be clear, Thomas thinks kids menus are a great idea to make youngsters feel welcome. What’s included on those menus needed a complete revamp, however, and her work with the open-minded Hyatt culinary team inspired much of the hospitality giant’s groundbreaking “By Kids For Kids” menu. Thomas’ input guided everything from panels of young taste testers to recipe development to interactive games on the menu. No detail was too small and no suggestion unheeded, as Hyatt’s Vice President Of Culinary Operations Susan Terry relates: “We knew it was time to make a change in what we were offering the millions of youngsters who visit Hyatt annually, and Haile gave us the impetus to go

Target the menu to the under-nine set, says Y-Pulse co-founder Sharon Olson.

“What’s cute to an adult can be way too young for kids past the age of nine, who consider themselves ready to order from the adult’s menu. Consider offering half-price, smaller portions, much like the senior citizen menu, for older kids.”

<

9

Lay out the menu in an engaging way, such as letting kids circle the items they want, offers Jennifer Bilbro, founder of Out to Eat With Kids.

Give parents a break on drinks by including them in the price of the kids meal or charging no more than $1, suggests Bilbro. Offer healthful alternatives to soft drinks, like soda water with a splash of lemonade and pieces of fruit.

too fishy? No, the sweetness of the teriyaki will make it palatable even for kids who don’t like fish, reassured Thomas. In fact, her own Salmon Teriyaki with rice noodles and vegetables has become a menu favorite, sharing top billing with the legendary Alice Waters’ organic chicken and grilled petite natural steak.

farther and deeper than we had ever envisioned.”

Would kids choose agave instead of maple syrup on pancakes? Yes—give them the option, Thomas told them.

Is teriyaki salmon too sophisticated,

“What we learned is that we really underestimate kids,” reveals Terry.

“They told us they were bored, even insulted by previous kids menus, and that every restaurant offers the same thing.” Their initial set of menus, launched in 2012, changed it up in a big way by underscoring not just the healthy fruits, vegetables, whole grains and low-fat milk, but the fun.

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“If kids feel more engaged and in control of their selections, they’ll eat more of the right foods,” says Terry.

Their young guests dug in, building their own pizzas, topping their own tacos, shaking their own salads. Still, though, these were kids who were on vacation, and the menu screamed "healthy" a bit too openly.

“So we added in tried and true dishes like mac and cheese, but as part of a build-your-own pasta,” explains Terry.

“All the ingredients were there, along with ‘better-for-you’ ones.” Crunchy chicken baked not fried, popped onto the lunch menu, and chicken and pineapple skewers for dinner gave the kids a chance to handle their food and eat it in exactly the order they liked.

“The heart of our program was sparked by the realization that this next generation of kids is in trouble and we need to do better,” says Terry. “It doesn’t mean we won’t offer chocolate cake and burgers, but we are going to make the healthier choices easy choices.”

PROOF IN THE METAPHORICAL PUDDING At Kansas City’s high-end Paulo & Bill restaurant (profiled on p. 20), manager Cathy Marks feeds the growing sophistication of Gen Next with a kids menu that offers some twists. Mac and cheese and coconut chicken tenders for the traditionalist, plus a build-your-own healthy meal with a choice of protein (salmon, beef or chicken), vegetable (broccoli, green beans or a grilled assortment) and a side (wild rice, mashed potatoes or a salad). Marks is not surprised that at least half their guests opt for the healthy meal. “Kids are a lot more savvy than people give them credit for,” she says. “They want to eat better, and should be offered real food, not just a menu full of frozen chicken wings.”

Finding fast food and quick-serve restaurants with similar beliefs is a challenge. Jennifer Bilbro has dedicated her days to this challenge since 2010, when she founded Out to Eat With Kids™. Born out of her own frustration at the limited healthy options and high prices she

encountered when dining with her young family, she created a website that promotes kid-friendly restaurants around the country. “Kids themselves are becoming more educated about making healthy choices. If the only choices on a menu are chicken fingers and hamburgers, they don’t even have the option of choosing healthy foods. Give them the opportunity to be healthy even if their parents don’t push for it,” she implores.

As Hyatt and others have discovered, making the right choice the fun choice goes a long way toward making sure kids clean their healthy plates. Bilbro says that with just a bit of effort in the presentation, kids will be asking to return. “Fruit on a stick or served in an ice cream cone, animal-shaped sandwiches, frozen fruit in the water, fun straws, all go far with kids.”

Some restaurants have stepped up, according to Bilbro, and cites two examples: Bob Evans® offers an easyto-follow, picture-based children’s menu and affordable Family Nights each Tuesday, and Joe’s Crab Shack® gives kids the chance to dine on nonchildlike dishes like crab legs and boiled shrimp in pint-size portions.

The bottom line is kids enjoy dining out as much as adults do, says Sharon Olson, co-founder of youth market research firm Y-Pulse. Their most recent national study of children ages 8 to 13 found 90% liked or loved chain

restaurants with waiter service, 89% felt the same about quick-service restaurants, and 80% percent liked or loved independent neighborhood restaurants. Olson marvels at the breadth of their knowledge and taste.

North African, Moroccan flavors,” she says. They’re drawn to foods that are fresh, homemade, authentic and healthful, just like adults. “Treat them like the real customers they are,” Olson advises.

“Kids know the difference between Thai and Vietnamese, they’ve been exposed to Eastern Mediterranean,

When you listen to Haile Thomas, you realize the truth of that statement.

• CONNECT • • • WITH THE KIDS NUTRITION EXPERTS WHO SHARED THEIR STORIES IN THIS ISSUE

“Kids have an important voice.

We have great ideas. We can help adults make a positive change in our world,” Thomas, then aged 10, told a roomful of high-profile industry CEOs at the 2011 Partnership for a Healthy America conference.

Are you really going to offer this child a chicken finger?

Haile Thomas: www.Mixitupwithhaile.com, her online cooking show, and http://www.thehappyorg.org/, the organization she founded to improve the health and wellness of Arizona’s youth For Kids, By Kids menu from Hyatt: http://www.hyattfood.com Sharon Olson: http://www.ypulse.com—research focused on the millennial generation Jennifer Bilbro: www.outtoeatwithkids.org

Mini Pork & Vegetable Eggroll RFS# 12018 File Name:

Mini Beef & Bean Burritos RFS# M3802

LotusG_3 CMYK LogoBT.eps

Client:

IMA

Brand:

Lotus Garden

- Eas t me e t s We st Fonts:

Colors: Name:

“Lotus Garden” has been hand lettered.

Black deh

MATCH PMS 180 0c 79m 72y 11k

MATCH PMS 458 11c 11m 72y 0k

04/26/11

NOTES:

Bite size ethnic favorites perfect for happy hour!

Mini Chicken Taco RFS# M3790

Contact your Reinhart® sales consultant for more information.

ISSUE 2, 2014 RFSDELIVERS.COM 95

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A Saucy Q&A w/Chef Paul Young Restaurant Inc sat down with one of our many culinary influencers in Reinhart Country for a crash course on sauces. Read what Chef Paul Young has to say…

RESTAURANT INC: To start – sauces or rubs?

RI: What is the best wine to use for sauces?

CHEF PAUL YOUNG: I prefer a sauce to a rub because it not only

PY: Great question! It is often said that you should cook with

adds flavor to the particular dish, but the mouth feel that a sauce

what you would drink. I completely agree with that! If it were not

gives makes all the difference in the world. It is an added layer of

great in your glass, why would it be great in your sauce?

flavor on another layer of flavor.

I personally try to stick with “bigger flavored wines” because

RI: How do you choose the right sauce?

PY: I view sauces as the actual ingredients on the plate. For instance, you want to vary flavors and textures on a plate with

I generally enjoy “in your face” sauces.

RI: Stuck on a deserted island—and you need one dish with a savory sauce. What do you choose?

the food – you might want some crispy fried leeks over your

PY: I would have to say a caramelized ribeye over Cajun roasted

buttery-smooth mashed potatoes, to give a little crunch. Same

potatoes and a mouthwatering Chimichurri sauce!

with sauces – if I have something creamy and elegant I may want to pair that with something nice and acidic and in your face. Plus with different sauces on the plate, the dish never gets boring!

RI: What is a sauce taboo that is violated over and over again?

PY: Plain and simple: OVER SAUCING! The plate should not be swimming with sauce. It should complement the dish. Not overtake it.

RI: What should chefs keep in mind when applying sauces?

PY: A couple of key things here. First, the sauce needs to be plenty seasoned to stand up to whatever main ingredient is used.

Next, be sure the sauce makes sense on the dish. For instance, If I am making a penne pasta dish, I want a nice thick sauce to nestle and sit inside of the pasta shell. If I use a sauce that is too thin, it all sinks to the bottom, making for a sad looking, AND sad tasting, finished product.

RI: Other than sauces, what other perfect topical flavor options does a chef need to utilize?

PY: Seasoning and spices. Whether it is a rub or a simple seasoning of fresh cracked pepper and kosher salt, this makes it happen. This comes first and foremost! After all, a lovely sauce loses its luster when set upon an under-seasoned protein or vegetable.

96 RFSDELIVERS.COM ISSUE 2, 2014

Au Poivre

Beurre Blanc

Steak au poivre is a classic French “pepper steak” dish. The sauce is rich and creamy with a bite at the end, which keeps you going in for more, bite after bite! Prep Time: 30 Minutes

You can put this sauce on about anything – from salmon to halibut to roasted potatoes. It’s delicious and versatile. Great topped with fresh herbs! Prep Time: 35 Minutes

INGREDIENTS:

INGREDIENTS:

½ oz ½ oz 8 oz ½ ea ¼ oz 24 oz ½ C 3 Tbsp

2 oz

whole peeled fresh shallot

2 oz

lemon juice

32 oz

solid unsalted sweet cream butter

6 oz

Champagne white wine vinegar

4 oz

cooking wine

½ oz

Fresh Garlic

1 Tbsp

Heavy Cream

¼ oz

Salt, Kosher Coarse

Base Glace De Veau Demi Classique Fz cracked, black pepper solid unsalted sweet cream butter fresh leek fresh thyme heavy cream brandy salt, kosher coarse

FOR AU JUS: 1. In a saucepan, add 1 cup of water with the demi glace.

2. Bring to a boil, stirring intermittently; then remove from heat.

PREPARATION:

FOR AU POIVRE:

1. In a saucepot, place the chopped shallot, garlic, white wine, and vinegar. Bring to a simmer and reduce to au sec (almost dry).

1. In a heavy-bottomed saucepot or rondo, melt the butter over medium low heat. Add the leek and cracked black pepper; stir until the leeks become fragrant and translucent (about 4 minutes).

3. Add ½ cup of brandy. Cook until the brandy is almost gone.

2. At this point, add the heavy cream.

3. Turn the heat up to medium. Whisking constantly, add cold butter pats in one by one. Let each one melt before adding the next.

4. Add in au jus and reduce by 20%.

5. Once the sauce is made, add the salt and lemon juice. Strain through a fine chinois or strainer.

For more Chef Paul sauce recipes, see page 105.

ISSUE 2, 2014 RFSDELIVERS.COM 97

CALENDAR OF EVENTS

UPCOMING EVENTS Food Safety Summit Expo & Conference Baltimore Convention Center Baltimore, MD 4/8/14 – 4/10/14

International Cheese Technology Exposition Wisconsin Center Milwaukee, WI 4/22/14 – 4/24/14

WhiskyFest

Hyatt Regency Chicago Chicago, IL 4/25/14

2014 Public Affairs Conference – National Restaurant Association

Ronald Reagan Building & International Trade Center Washington D.C. 4/29/14 – 4/30/14

Beer, Bourbon, & BBQ Festival Symphony Park Charlotte, NC 5/10/14

NRA Show 2014 McCormick Place Chicago, IL 5/17/14 – 5/20/14

IFT14 – Annual Meeting & Food Expo New Orleans Morial Convention Center New Orleans, LA 6/21/14 – 6/24/14

Summer Fancy Food Show Jacob Javits Center New York City, NY 6/29/14 – 7/1/14

98 RFSDELIVERS.COM ISSUE 2, 2014

REINHART FOOD SHOWS BOSTON/NEW BEDFORD DIVISION

BOWLING GREEN DIVISION

CEDAR RAPID DIVISION

Gillette Stadium | Foxboro. MA 4/2/14

Sloan Conv. Center | Bowling Green, KY 4/15/14

Marriott Coralville | Coralville, IA 5/6/14

BURLINGTON DIVISION

TWIN CITIES DIVISION

MARQUETTE DIVISION

Sheraton Hotel & Conf. | Burlington, VT 4/8/14

River Centre | St. Paul, MN 4/15/14

Lakeview Arena | Marquette, MI 5/14/14

CINCINNATI DIVISION

SHAWANO DIVISION

PITTSBURGH DIVISION

Sharonville Conv. Center | Cincinnati, OH 4/8/14

ShopKo Hall | Green Bay, WI 4/22/14

The River’s Casino | Pittsburgh, PA 5/14/14

EASTERN PA DIVISION

SHREVEPORT DIVISION

Harrisburg, PA 4/8/14

Diamond Jacks | Bossier City, LA 4/24/14

LA CROSSE DIVISION

MARSHALL DIVISION

La Crosse Center | La Crosse, WI 4/13/14

Deadwood Mt. Grand | Deadwood, SD 4/28/14

S U M M E R S N E A K P E E K

Great Places in

APPALACHIA

T

eam Reinhart is hopping on the Appalachian Trail to find restaurant gems tucked away in the ebbs and peaks of the mountain range. We are pushing the culinary frontier up and around the ridges to showcase some of the best Southern cooking the country offers. When you think Appalachia, think Southern comfort food – country-fried steak, BBQ, fish fries, meatloaf, and more.

We are channeling our inner Johnny Appleseed and Daniel Boone to the land of log cabins. There won’t be a better tale of country biscuits and gravy told than the one in Restaurant Inc! We’ll be sure to raise a glass of whiskey in celebration of another historical region ventured.

If you’d like to contribute or be considered for content in the Summer Issue or subsequent issues, email Team Reinhart at magazine@rfsdelivers.com.

THE PLACES LISTED ARE JUST A COUPLE WE HAVE OUR EYES ON FOR THE SUMMER ISSUE:

Applewood Farmhouse Restaurant & Grill

Dollywood: The Experience

Dan’l Boone Inn

Pigeon Forge, TN

Boone, NC

Sevierville, TN

This enormous adventure park in the Great Smoky Mountains features several restaurant options with traditional favorites, from BBQ to All-You-Can-Eat Buffett meals!

As an Appalachia staple, Dollywood fills their stomachs and brings smiles to all visitors!

To see more go to: www.dollywood.com

Occupying one of the oldest and most historic buildings in town, Dan’l Boone Inn is an acclaimed Southern cuisine restaurant that impresses every guest entering their doors. They serve family style meals in several courses – satisfying the hungriest of patrons!

To see more go to: www.danlbooneinn.com

The Old Mill Restaurant

Teddy’s Restaurant

Toast Café

Pigeon Forge, TN

Nickelsville, VA

Davidson, NC

This is true Southern cuisine with old-fashioned breakfast, lunch, and dinner.

Hearty classics are featured and served in generous portions. Be sure to grab a pecan pie before you leave, though!

To see more go to: www.old-mill.com

Described as a “muststop” for anyone traveling through Nickelsville, Teddy’s serves some of the juiciest burgers in Appalachia. But don’t let the burger focus fool you, because Teddy’s has a cool side – with delicious milkshakes in a variety of flavors.

Fresh ingredients, superior service, and attention to detail is what Toast Café boasts as their differentiating qualities.

With delicious breakfast and dinner menus, Toast Café has been serving North Carolina with three locations, never compromising their values!

Surrounded by orchards, this country farmhouseturned-restaurant invites guests in with open arms and homemade, family-style comfort food. Goers will also enjoy apple anything, from applesauce to freshly baked apple pies.

To see more go to: www.applewoodfarmhouserestaurant.com

100 RFSDELIVERS.COM ISSUE 2, 2014

To see more go to: www.toastcafeonline.com

R E C I P E

[continued from pg 71]

S ALIDADEL S O L Created by Lynn House National brand ambassador for PAMA Bardstown, KY

// ingredients // 1 ½ oz 1 ½ oz 3 oz

PAMA freshly brewed hibiscus tea Champagne

// preparation // 1. Build in a champagne flute. First add PAMA, then hibiscus tea and top with champagne.

2. Garnish with a lemon twist or rose petal.

C HAI-T OW N Created by Lynn House

// ingredients // 1 oz 1 oz 1 oz 3 dashes

PAMA Evan Williams® Single Barrel Chai tea Fee Brothers Old Fashioned Bitters

// preparation // 1. Combine all ingredients into mixing glass, ice and stir until well chilled.

2. Serve cocktail in a mini coup and garnish with a brandied cherry.

S E C T I O N

G R E E N TE A CO O L E R Created by Revae Schneider Femme du Coupe Chicago, IL

// ingredients // 1 bottle 1½C 1½C 3C ½ bottle

Bombay Sapphire® gin green tea syrup fresh lemon juice water champagne

// preparation // 1. Mix ingredients in punch bowl; top with ½ bottle of champagne. Serves up to 20 guests.

A S I A N BL O O DY MARY Created by the Bendistillery™ Sampling Room Bend, OR

// ingredients // 2 oz 4 oz ½ oz ½ oz spice blend Splash Splash

Crater Lake Pepper Vodka tomato juice soy and ginger reduction Demetri’s® Bloody Mary Sriracha pepper sauce Cholula® pepper sauce

// preparation // 1. Mix ingredients over ice in a cocktail shaker. Shake to mix and pour contents, including ice, into a salt-rimmed glass.

2. Garnish with green onion, lime and spicy bean or asparagus spear.

D’AJOU R P EA R Created by Old Mill Martini Bar Bend, OR

// ingredients // 2 oz 1 oz

1 oz 1 oz 3 tsp

Crater Lake Gin freshly squeezed lemon juice (about 1/2 lemon) Champagne pear brandy sugar

// preparation // 1. Mix gin, lemon juice, brandy and sugar over ice in cocktail shaker. Shake and strain into sugar-rimmed martini glass.

2. Top with Champagne. Garnish with a twist of d’ajou pear.

BA R BA KO A B L O O DY MARY Created by Adam Seger Mixology Consultant Barbakoa Restaurant Downers Grove, IL

// ingredients // 1 pint 1/2 C 2 grilled 1 ¼C

canned crushed tomatoes fresh salsa jalapeños roasted poblano chile Worcestershire

// preparation // Puree the above. Spike with tequila and garnish with celery, Spanish chorizo and Cabrales blue cheese-stuffed cherry tomatoes.

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Food Fight Extras: Here are some extra recipes we were able to fit in this addition of our Food Fight! (pg 82). Enjoy.

ME DIT ERRA NEA N F L AT B R E A D n Provided by Chef Paul Young

Season with salt and pepper. Mix ingredients.

3. Form croquettes and brush with egg white, then coat with breadcrumbs. Place in fryer heated to 350 degrees and cook until crisp and golden brown.

// ingredients // 1 Each 2 oz

3/4 oz 3/4 oz 1/2 oz 1/2 oz 2 Tbsp 3 Tbsp 1 Tbsp 1/8 oz 1/8 oz 1/2 oz

Flatbread, Pln Thn Rect Roasted Red Pepper Hummus Spread Fresh Arugula Wild Tomato, diced Cucumber, diced Jumbo Red Onion, thin sliced Lemon Juice Olive Oil Salt, Coarse Kosher Fresh Mint Kalamata Olive, pitted Feta Cheese Crumble Dry

// preparation // 1. For the flat bread: Preheat the oven to 350 degrees. Drizzle 2 Tbsp olive oil over the flat bread and bake for 5 minutes until firm but not too crunchy.

2. Once cooled spread the red pepper hummus on the flat bread.

3. In bowl, mix together the lemon juice, remaining olive oil, mint, tomato, cucumber, salt and arugula. Spread evenly over the flat bread.

4. Garnish with kalamata olives, red onion, and feta cheese. Cut with a pizza cutter.

POTAT O C RO QUET TE S u Provided by Chef Jeff Merry

// ingredients // 1 lb Potatoes, russet 1 Egg 3 Tbsp Villa Frizzoni Grated

Romano cheese 1 tsp Minced Garlic 2 Tbsp Parsley 1/2 C Fine Breadcrumbs

// preparation //

C H A R CU T E R I E B O AR D l Provided by Gourmet Food Group

// ingredients // 1 oz valdeon cheese 1 oz romao (rosemary cheese) 1 oz cana de cabra (goat log) (different cheeses pictured below, use any cheese of your choice) 2 oz ham, serrano, boneless 1 oz walnuts, caramelized 1 oz fig jam 1 oz natural honey

french bread

// preparation // Arrange cheese and ham on a cutting board with honey and jam. Serve with french bread.

TA B B O U L E H l Provided by Chef Paul Young

// ingredients // 8 oz 3 oz 3 oz ¼ oz 2 oz 4 oz 4 oz 2 Tbsp ½ Tbsp ¼ oz

wheat bulgur cucumber fresh tomato mint fresh onion, green scallion lemon juice oil olive salt, coarse kosher oregano leaves garlic fresh, minced

// preparation // 1. Bring one and 1½ cups of water to a boil.

Add the bulgur wheat to it and remove from heat. Let the bulgur wheat sit one hour until all the water is absorbed.

1. Boil potatoes until done (about 25-30 minutes). Once cooked, peel and pass through ricer or fine food mill.

2. In the meantime, chop the tomato, green onion, garlic, mint, oregano and cucumber.

Add the lemon juice, salt and olive oil. Add in the bulgur wheat.

2. Separate egg. Add lightly beaten yolk to potatoes. Add cheese, garlic, parsley.

3. Chill in the refrigerator for at least 1 hour before serving.

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S O N OR AN H O T D O G

// preparation //

Provided by Chef Demetrio Marquez

1. Wrap the bacon around the dog and fry on medium high until crispy.

// ingredients // 10 6" beef frank 10 bacon 10 bilillo rolls 5/8 C yellow mustard 1 ¼ C refried pinto beans 1¼C guacamole,

southwestern style 1 ½ lbs Mexican queso fresco, shredded 2 tomatoes, large, chopped & seeded 8 oz yellow onion, medium 5/8 C heavy duty mayonnaise

2. Cut the bilillo bread to create a pocket in the center of the bun; do not slice through the ends. This will help keep the toppings from escaping.

3. Spread the mustard inside the bun.

4. Spoon the beans and Guacamole into the bun.

5. Sprinkle cheese over the guacamole.

6. Top with bacon-wrapped dog.

7. Sprinkle with tomato and onion.

8. Use squeeze bottle for the mayo, applying over the other toppings.

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G RILLED C HIC K EN & S T E A K T O R TA

// preparation //

Provided by Chef Demetrio Marquez

1. Preheat an outdoor grill for medium heat, and lightly oil the grate.

Season the steak and chicken separately with oil, garlic salt, black pepper, and cumin. Marinate for 2 hours.

// ingredients // 1/2 oz 1/2 oz 1 oz 1 oz 1 oz 1/8 oz 1 1/4 oz 1/4 oz 1/4 oz 1/4 oz 2 Tbsp 1/4 oz

flat iron, top blade, 8 oz steak boneless chicken breast, marinated and grilled garlic salt black pepper ground cumin oil perfecto salad, for marinate bilillo rolls heavy duty mayonnaise refried pinto bean guacamole, south western grape tomatoes shredded lettuce mexican queso fresco

2. Grill steak and chicken on the preheated grill until medium rare and chicken until done. Remove from heat to a cutting board and cover with foil.

3. Set a large skillet over medium heat. Spread both halves of each roll with mayo. Brown the rolls, mayo-side down, until golden, about 3 minutes. Warm the refried beans in microwave, about 1 minute on high, and slice both steak and chicken into thin strips.

4. Spread a thin layer of beans on the bottom half of the roll; layer with steak, chicken, guacamole, tomato, and lettuce. Top with cheese and close the sandwich with the top roll.

EDITOR'S NOTE: In the 2014 Winter Issue, under the Food Fight! section, we inaccurately credited the Breaded Alaska Pollock Tacos. This was brought to our attention after publication and wanted to immediately correct in this issue. The Breaded Alaska Pollock Tacos were generously given to our editorial team by the Genuine Alaska Pollock Producers (www.alaskapollock.org).

We'd like to thank their team for supplying the recipe! Scan the QR code for the recipe.

104 RFSDELIVERS.COM ISSUE 2, 2014

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Extra Sauce-y recipes from Chef Paul Young [continued from pg 97]

C a ram e l S a u c e [Caramel Sauce] Drizzled on vanilla ice cream, bread pudding, brownies, apples, and everything desserts.

Topping with a touch of sea salt also makes this a wonderful standalone treat! Prep time: 20 min.

// ingredients // 1 C 6 Tbsp ½ C ½ tsp

Granulated Beet Sugar Solid, Unsalted Sweet Cream Butter Heavy 40% Grmt Ref Cream Coarse Kosher Salt

// preparation //

S E C T I O N

CH I MI CH U R R I SAU CE [Glazed over a filet mignon] This is not only a great way to top off steaks and chicken, but makes for a great marinade. A popular Argentinian sauce, it is so simple, yet punches with flavor.

Prep time: 15 min.

// ingredients // 3 Tbsp 1 ea 3 oz 1 ½ oz 10 oz 1 Tbsp 2 Tbsp ¼ oz 2 oz

Oregano Leaves Fresh Cilantro Red Wine Vinegar Fresh Garlic 10% Blended Olive Oil Coarse Kosher Salt Lemon Juice Crushed Red Pepper Whole Peeled Fresh Shallot Fresh Curly Parsley

// preparation // 1. In a blender or food processor, add all ingredients.

2. Pulse a few times until the mixture is well-chopped.

1. In a heavy-bottom saucepot, add the sugar and begin to cook over medium heat. Once sugar is melted, wait for it to become an amber/caramel color.

2. Remove from heat and add ¼ of the cream, whisking constantly. Add the rest of the cream to fully incorporate.

3. Whisk in the butter and salt.

AL F R E SCO PAT I O CH I CKE N SAN D WI CHES Provided by Schreiber Foods (see ad pg 37) Serves 4

// ingredients // GRA P E F R U I T G A S T R I Q U E Fancy name, easy sauce. Try this particular gastrique over seared scallops, served with some fresh grapefruit segments as well – it’s sweet and sour. The best part is the versatility – change the juice and you change the type.

Prep time: 25 min.

// ingredients // ½ oz 1 ½ oz 8 oz ½ oz

Apple Cider Vinegar Granulated Beet Sugar 100% Plst Grapefruit Juice Base Chick Gourmet Paste, mixed with ½ cup of water to make the stock

// preparation // For the Grapefruit Gastrique: 1. In a heavy saucepan, combine vinegar and sugar.

2. Melt over medium heat and continue to cook until a syrup is formed.

3. Add the chicken stock and grapefruit juice. Bring to a boil; then simmer for 20 minutes or until the mixture has thickened.

8 slices thick sourdough bread 4 - 4 oz Silverbrook Grill Marked Chicken Breasts 2 red bell peppers

(grilled, peeled, seeded & quartered) 2 oz baby spinach leaves 1 small can sliced black olives, drained 4 slices havarti dill cheese 4 oz plain cream cheese spread 2 Tbsp olive oil

// preparation // 1. Spread 4 bread slices with the cream cheese spread.

2. Sprinkle the olives on the cream cheese. Top with grilled bell peppers, spinach leaves, and sliced chicken breast.

3. Top the chicken with the havarti dill cheese, and the remaining slices of sourdough.

4. Brush the bread with the olive oil, and grill the sandwiches over medium-low heat to heat through and get grill marks. Halve and serve sandwiches with fresh fruit for garnish.

ISSUE 2, 2014 RFSDELIVERS.COM 105

O P E R A T O R

I N D E X

Arthur Bryant’s BBQ

Firefly’s Bodacious Bar-B-Que

Rudy’s Drive-In

Kansas City, MO & KS www.arthurbryantsbbq.com [pg. 24]

Marlborough, MA www.fireflysbbq.com [pg. 30]

La Crosse, WI www.rudysdrivein.com [pg. 63]

Brobeck’s Barbecue

Gibson’s Steakhouse

Smokin’ Guns BBQ

Overland Park, KS www.brobecksbbq.com [pg. 12]

Chicago, IL www.gibsonssteakhouse.com [pg. 66]

North Kansas City, MO www.smokingunsbbq.com [pg. 18]

Buck’s Naked BBQ

Kate’s Kitchen

The Dawson

Freeport, ME www.bucksnaked-bbq.com [pg. 30]

Kansas City, MO www.kateskitchenkc.com [pg. 16]

Chicago, IL The-dawson.com [pg. 62]

Dublin Square Irish Pub & Eatery

Minsky’s Pizza

The Kitchen

La Crosse, WI www.dublinsquarepub.com [pg. 80]

Kansas City, MO www.minskys.com [pg. 22]

Sacramento, CA Thekitchenrestaurant.com [pg. 66]

City Winery

Paulo & Bill

Trezo Mare

Chicago, IL www.citywinery.com [pg. 62]

Shawnee, KS www.pauloandbill.com [pg. 20]

Kansas City, MO www.trezomare.com [pg. 14]

Dogfish Head Brewery

Quartino’s Ristorante & Wine Bar

Velvet Cactus

Milton, DE www.dogfish.com [pg. 78]

106 RFSDELIVERS.COM ISSUE 2, 2014

Chicago, IL www.quartinochicago.com [pg. 64]

New Orleans, LA www.thevelvetcactus.com [pg. 80]

A D V E R T I S E R

I N D E X

Nestlé Professional®

Schreiber Foods

High Liner Foods Corp.

www.nestleprofessional.com [pg. 1]

www.schreiberfoods.com [pg. 37]

www.highlinerfs.com [pg. 61]

McCain

Kellogg's MorningStar Farms

Sugar Foods Corporation

www.mccain.com [pg. 3]

WMMB®

www.morningstarfarms.com [pg. 40]

www.sugarfoods.com [pg. 75]

Alpha™ Baking Co., Inc.

Tetley Tea

www.alphabaking.com [pg. 46]

www.tetleyusa.com [pg. 81]

Markon®

Izze® Beverage Co

Windsor Foods

www.markon.com [pg. 7]

www.izze.com [pg. 47]

www.windsorfoods.com [pg. 95]

Beaver Street

Unilever Food Solutions US

D & W® Fine Pack

www.eatwisconsincheese.com [pg. 4]

www.beaverstreetfisheries.com [pg. 32 & 67]

Consumers Meats www.consumerspacking.com [pg. 32]

www.unileverfoodsolutions.us [pg. 54-57]

Custom Culinary www.customculinary.com [pg. 60]

www.dwfinepack.com [pg. 99]

John Morrell® www.johnmorrell.com [pg. 107]

Advertising Information: For rates and media kit, contact Andrea Long at along@rfsdelivers.com. When contacting our advertisers, please mention you saw their ads here. ©2014 Reinhart Foodservice, L.L.C. All rights reserved. The trademarks depicted herein are trademarks (registered or otherwise) of their respective owners.

FEATURES Premium Quality Center Cut Fresh, Never Frozen Hand Trimmed

BENEFITS Gas Flushed 75 Day Shelf Life Naturally Smoked with Real Cherrywood

RFS Code: AV066 UPC: 70100-06547 Description: 14/17 Single Slice Cherrywood Smoked Bacon

Contact Your Reinhart Foodservice Sales Consultant Today!

For Additional Information Contact Your John Morrell Sales Rep at 1-800-423-6204

www.JohnMorrellFoodservice.com

ISSUE 2, 2014 RFSDELIVERS.COM 107

C O M M O D I T I E S

COMMODITIES TRACKING

LIVESTOCK

SOFTS

GRAINS

Keep your ear to the ground with commodity pricing, as it dictates food costs.

Below are select prices to help readers keep track. Prices as of February 24, 2014.*

description

units price contract

CBOT Corn

USd/bu.

454.75

May 14

CBOT Wheat

USd/bu.

603.75

May 14

CBOT Oats

USd/bu.

429.25

May 14

CBOT Rough Rice

USD/cwt

15.44

May 14

CBOT Soybeans

USd/bu.

1,371.00

May 14

CBOT Soybean Meal

USD/st

443.70

May 14

CBOT Soybean Oil

USd/lb.

41.35

May 14

ICE Canola

CAD/mt

427.60

May 14

description

units price contract

ICE Cocoa

USD/mt

2,945.00

May 14

ICE Coffee “C”

USd/lb.

175.45

May 14

ICE Sugar #11

USd/lb.

17.39

May 14

ICE Orange Juice Conc

USd/lb.

146.80

May 14

description

units price contract

CME Live Cattle

USd/lb.

141.45

Apr 14

CME Feeder Cattle

USd/lb.

172.23

May 14

CME Lean Hogs

USd/lb.

99.35

Apr 14

*SOURCE: Bloomberg.com

Is there a commodity you’d like to see on the chart? Email us at magazine@rfsdelivers.com with your suggestion. Thanks!

108 RFSDELIVERS.COM ISSUE 2, 2014

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